Redbud Jelly

Redbud Jelly has become another of my favorites. My friend, Tonya, gave us a jar last year and I knew I had to make it every year. It is a gorgeous color and tastes AMAZING! I think it has a slight grape or plum flavor. I hope you make some every Spring! Y'all go make you some!
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Redbud Jelly
Redbud Tea
• 2 cups redbud flowers only
• 4 cups boiling water
• Place the redbud flowers in a quart Mason jar, and set aside. Heat the 4 cups of water to a boil in a large pot.
• Pour the boiling water overtop the redbud flowers, mash down, and cover loosely. Set aside to steep/cool for 2 hours.
• Move to the refrigerator for 24 hours.
• After 24 hours, strain the tea through cheesecloth. Squeeze out all of the juices. You should have about 3 cups of liquid.
Make the Jelly
Ingredients
• 3 cups of redbud tea
• 1 TBSP lemon juice
• 1 pack Sure Jell
• 3 cups sugar
• ½ tsp butter
• 4 or 5 ½ pint jelly jars (Boil jars and lids)
Instructions:
• Pour the 3 cups of tea into a large stockpot.
• Add lemon juice.
• Put 3 cups of sugar into a bowl.
• Add the pectin to the redbud & lemon juice mixture in your pot, and whisk to combine. Set this on a burner turned to high heat.
• Stirring constantly with a spoon, bring the jelly to hard boil for 1 minute. Once it’s reached that point, stir in the sugar all at once. Return it to a full, rolling boil again, and boil for 1 minute, still stirring constantly. Add the butter to reduce foaming.
• After one minute, remove from the heat. Ladle the hot jelly into your sterilized jars, leaving a ¼ inch headspace at the top.
• Wipe off the rims of the jelly jars with a damp cloth.
• Place the lids on the jars, and screw on tightly.
You can preserve however you like. Waterbath, use wax, or turn over on your counter for 5 minutes. Flip back over and let stand for 24 hours. If they don"t seal, put in the fridge and use first.