Today I finished making the Redbud Jelly. As mentioned in an earlier post, I cleaned the petals, and made an infusion from them. Today I separated the liquid by pouring the liquid out of the container where the infusion had been. I then ran the liquid through a cheese cloth because I noticed the liquid was a little cloudy.
Redbud Jelly Recipe
4 cups of Redbud bloom (half of a gallon baggy)
1 Box Pectin ( I prefer No sugar pectin)
3 Cups Sugar for no sugar pectin and 5 Cups for regular pectin.
1 Tsp Lemon Juice
Measure juice and add water if necessary to make 1 qt. Pour both in large cooking pan. Bring to a rolling boil. ( A rolling boil is a boil that you can’t stop from boiling with your spoon. Add pectin.
Add sugar and bring to 2nd rolling boil. Stir constantly then boil 1 minute. If you add 1 tsp of margarine or butter you won’t have to skim off foam. Pour into sterilized container and then either seal or put into refrigerator when cool.