Ingredients

2 cups Red Bud Tea*

2 tablespoons Lemon Juice

2 cups Cane Sugar

3 tablespoons Powder Pectin

*To make redbud tea, place approx 3 cups of flowers in 1/2 gallon jar. (fresh and open blooms, avoid dry flowers and buds, avoid as many leaves/stems as possible) Pour 2 1/4 cups of boiling water over blooms. Stir and let sit for about 4 hours. After 4 hours place jar in fridge for 2o hours. After steeping for 24 hours, use a fine strainer to strain the flours out, leaving about 2 cups of tea. If short of 2 cups, ad water to make 2 cups.

To make Jelly…

In a large pot, bring 2 cups of tea to a boil.

Stir in lemon juice.

Stir in Pectin and boil for 1 minute.

Add in sugar and boil for 1 minute stirring constantly, then remove from heat.

Immediately ladle jelly into sterile jars, wipe down top of jars and secure lids and rings.

Allow jars to cool. Jelly can be water bath canned or placed in fridge.

#This rarely turns out a super firm

jelly. If you prefer a thicker jelly

you may want to start with a little

more pectin.