Spring has certainly sprung here. Flowers are in full bloom...including the beautiful Redbud trees.
I have a friend that has a whole hedgerow of Redbud trees and was invited to pick all the flowers I needed.
Redbuds contain antioxidants, are easy to pick, and make beautiful jelly. Their flavor is kindof like a mild grape with a little "green" flavor. To add a bit more punch to the flavor I decided to add a bit of apple juice. It worked out very well!
I will mention to you, you want to pick the flowers at the peak of bloom. Even if you won't have time to make jelly for a few days, that's fine...but pick them at their peak.
We picked these on Tuesday, and I just kept them in a twist-tie bag in the fridge until I could get to them today. There's about 1/2 gallon of flowers...
Rinse them and strain them well to remove any dirt or hitchhikers....
In a large stainless steel pot with 4 cups of water, and I added lemon juice.
I would have preferred to add fresh-squeezed lemon juice...a lemon's worth....but I didn't have any and wasn't making a special trip to the store for it.
So I added 2 capfuls of bottled lemon juice...
Bring the water and lemon juice just to a boil....and add the flowers. Put a lid on the pot and turn the heat down to a low simmer. Steep for 20 minutes, then drain. I'll feed the steeped flowers to the pigs...
Strain the juice through a cheesecloth, then return the juice to the pan. Bring to a boil and reduce it by about a third...
This left me with about 2 1/2 cups of the redbud infusion, I added enough unsweetened apple juice to make 4 cups. Add 1 package of powdered pectin and bring to a boil. Add 5 1/2 cups of sugar, stirring it in slowly.....and bring it to a rapid boil that can not be stirred down.
Boil for 2 minutes, then ladle into jars.
I processed the jars for 5 minutes in a BWB.
The flavor is wonderful....like lightly perfumed apples.
And the color is pretty too!


















































