Redbud Jelly

A simple and vibrant spring jelly to make with foraged redbud blossoms!

Early spring in Ohio is one of my favorite times of the year. It is filled with life, birds returning from their wintering grounds, favorite plants peeking out from the soil and flowers seem to explode all around. One of the my favorites of these flower explosions is the Eastern redbud tree. It's twigs, branches and even trunks are covered in tiny clusters of bright pink flowers, which are an important food source for many of our native pollinators.

Delicate, floral and sweet try this jelly on toast or biscuits

While a stunning display along the trail side or forest edge, these tiny blooms are also edible! Capture your own bit of spring by creating this vibrant jelly at home.

Redbud Jelly

Ingredients:

• 2 cups redbud blossoms (these grow in clusters, be sure to remove the stem attachment)

• 2 cups boiling water

• 2 tablespoons lemon juice

• 3 tablespoons powdered pectin

• 2 cups sugar

Directions:

1. Gather blossoms from a safe spot. I avoid roadsides or fence rows by conventional farms in case they might have any spray or chemical reside on them.

2. Pour 2 cups of boiling water over the blooms and allow to steep for 24 hours. After 2 hours, move to the refrigerator.

3. Using a fine mesh strainer or a cheesecloth lined colander strain. Be sure to lightly press the flowers with the back of a spoon or your fingers to get all of the tea out.

4. Add your redbud tea to a saucepan and bring to a boil

5. Add the pectin and boil again for 60 seconds

6. Add sugar and lemon juice and boil hard for another 60 seconds

7. Pour into clean jars. This jelly will keep in the refrigerator for several weeks or at this point you may can them using the hot water bath method.

Look at that color!