JELLY..REDBUD JELLY IN THE SPRING

Jelly..Redbud Jelly in the Spring image

Provided by Straws Kitchen(*o *) @CinCooks

Number Of Ingredients 8

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IT IS ALMOST TOO EASY TO MAKE...FIRST SOAK FOR A LEAST 24 HOURS AS INSTRUCTED
2 to 3 cup(s) redbud blooms (flowers)
2 cup(s) boiling water
AFTER SOAKING 24 HOURS, TO THE 2-CUPS OR SO OF THE REDBUD EXTRACT ADD
2 tablespoon(s) lemon juice
3 tablespoon(s) sure jell powdered pectin
2 cup(s) sugar (or sugar substitute)
ALL PHOTOS ARE BY JAP MEMBER...PAM ELLINGSON (WHO SO GRACIOUSLY MADE THIS RECIPE)

Steps:

Place 2 cups (up to 3 cups) of rinsed redbud flowers in a jar and just barely cover with approx. 2 cups of boiling water. They will float, so push them down a couple of times. Cover, let stand 24 hours. After they cool to room temperature, stick them in the refridgerator. After 24 hours strain and discard the blossoms.
To the 2 cups of the redbud extract, add 2-T of lemon juice, and 3-T of 'Sure Jell' powdered pectin. Bring to a boil and add 2 cups sugar and bring back to a rolling boil. Boil hard for 1 minute. Pour into jelly glasses and seal.
NOTE(s) by Cin: Try making this with Splenda or Stevia (or what ever sugar-substitute you use) and make it Diabetic Friendly.
ALSO a note of caution-check the Sure Jell instructions for how much to use if you're not using sugar, but Splenda or another sugar-free sweetener. It may take more to gel.