How to Make Redbud Jelly

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Paul Keeven

Paul spent years in the local food scene running a farm to table kitchen, managing an organic farm, and founding a local farmers market. He has a passion to educate and advocate for the amazing natural food resources we have available in our own backyards in Missouri and on our public lands all across the country.

Latest posts by Paul Keeven (see all)

• Pawpaw Pie with Savory Duck Fat Crust - September 16, 2024
• Sora Rail Summer Salad - August 16, 2024
• How to Make Redbud Jelly - May 20, 2024

Redbud jelly is a simple way to get your family outside and excited about foraging. The Redbud tree is easy to spot, and simple to harvest from. The kids will love the flavor which is similar to raspberry/cotton candy. It makes it a perfect staple to have in the fridge for breakfast toast or lunchtime PB&J’s. 

And it’s not just for kids! The rich red, pink, and fuchsia tones of the final product will amaze dinner guests as it adds an exciting spark of color to elevate any dish!

Some pectin brands are more temperamental than others, so use one you are familiar with and follow the brands specific ratio/instructions which may vary from this recipe. I used Fruit Pectin Powder from Medley Hills Farm in this recipe and had no issues. 

If your jelly doesn’t set, all is not lost! Just rebrand it as Redbud Syrup! It is great poured over pancakes/waffles, yogurt parfaits, desserts, and even mixed drinks! Or skip the pectin all together to make the syrup.

Serving Size: 50+/-
Time to make: 24 hours to steep redbud petals – 1 hour to make jelly
Equipment: Mason Jars, Saucepan, Whisk, Cheesecloth or mesh strainer
Also work with: Any Wild Edible Flower

Looking for more wild edible preserves recipes? Try out this Salal Berry Jam recipe by Katie Wiley!

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Redbud Jelly

Recipe by Paul Keeven

5.0 from 1 vote

Course: Wild Recipes

Servings

50

servings

Prep time

30

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Redbud Tea

• 4 cups redbud petals

• 4.5 cups boiling water

• 2 Tbsp lemon juice

• For the Jelly**

• 4 cups redbud tea

• 4 cups sugar

• 1.75 ounces pectin

Preparation

• For the Redbud Tea
• Bring 4.5 cups of water to boil in a saucepan.
• Add 4 cups of redbuds to a large mason jar (or equally distributed to several smaller jars).
• Add 2 Tbsp of lemon juice to redbud petals.
• Pour boiling water over redbuds and seal with lid.
• Set aside to cool for 2 hours, move to fridge for an additional 22+ hours.
• Strain over fine mesh or cheesecloth.
• For the Jelly
• Bring finished redbud tea to boil.
• Add 1.75 ounces of pectin and boil for 1 minute stirring continuously.
• Slowly stir in 4 cups of sugar.
• Once all sugar has dissolved, rapidly boil for 1-2 minutes. Remove from heat and set aside.
• Prepare clean jars and lids.
• Pour hot liquid into jars, leave ¼ inch of room in the jar.
• Wipe any spillage off jar and seal with lid.
• Continue with canning process for long term storage or let cool on counter and then move to fridge/freezer for short term storage (1 month in fridge, 6 months in freezer).
• Let the jelly set in fridge for 48 hours before serving.

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