What Is Redbud Jelly?
Redbud jelly is a lightly floral, jewel-toned preserve made from the vibrant pink blooms of the Eastern Redbud tree (Cercis canadensis). These early spring blossoms appear before the leaves and are not only beautiful but also edible.
What does Redbud Jelly Taste Like?
When steeped and sweetened, they make a subtly fragrant jelly that’s perfect for seasonal recipes.
Ingredients for Redbud Jelly Recipe:
For the Redbud Tea:
- 2 cups redbud blossoms, gently rinsed (no stems or leaves)
- 2 cups boiling water
For the Jelly:
- 2 cups redbud tea (from above)
- 2 tablespoons lemon juice (helps with acidity and color preservation)
- 1 package (1.75 oz) powdered fruit pectin (such as Sure-Jell)
- 3½ cups granulated sugar
Supplies:
- Medium saucepan
- Cheesecloth or fine mesh strainer
- Funnel (optional, but helpful)
- Small glass or freezer-safe containers with lids (½ pint or smaller)
How to Make Redbud Jelly – Instructions:
This small-batch recipe is beginner-friendly and uses refrigeration or freezing to set the jelly—no canning equipment or boiling water bath needed.
Step 1: Make Redbud Tea
- Harvest blossoms in the morning when they’re fully open and vibrant.
- Rinse gently in a colander to remove dirt or insects.
- Place flowers in a heat-safe bowl and pour boiling water over them.
- Cover and steep for 4 to 6 hours, or overnight in the refrigerator. The liquid will turn a pale gold or pink color, depending on the blooms.
Tip: When lemon juice is added, the color will shift to a bright rose or fuchsia shade.
Step 2: Strain and Prepare
- Strain the redbud tea through cheesecloth or a fine mesh sieve into a saucepan. Discard the blossoms.
- Stir in the lemon juice and powdered pectin.
- Bring the mixture to a full rolling boil, stirring constantly.
Step 3: Add Sugar and Cook
- Add all the sugar at once and stir until completely dissolved.
- Bring the mixture back to a rolling boil and cook for 1 to 2 minutes, or until it reaches the gel stage (220°F at sea level).
- Skim off any foam from the surface.
Step 4: Fill and Store
- Carefully pour the hot jelly into clean containers, leaving about ¼ inch of headspace.
- Let the jelly cool slightly, then seal with lids.
- Refrigerate for 12 to 24 hours to set.
- Once set, store in the freezer for up to 1 year, or in the refrigerator for 3 to 4 weeks.
Serving Suggestions:
- Spread on toast, biscuits, or cornbread
- Serve with cheese and crackers
- Swirl into yogurt or oatmeal
- Use as a glaze for pork or lamb
- Package in small jars as a homemade gift
Collection Tips:
- Pick blossoms only from trees that have not been treated with chemicals.
- Use fresh, fully open flowers and avoid any that are wilted or unopened.
- Harvest no more than one-third of the blossoms from each tree to protect pollinators and tree health.
Written by NGB Member: Starks Bros Nursery
“This post is an educational/inspirational service of the National Garden Bureau and our members. Please credit and link to National Garden Bureau and author member when using all or parts of this article.”
