Making Redbud Jelly In My Truck Camper | Truck Camping Kitchen Ep.1

Preacher and I are kicking off a brand new Whiskey Dog Outdoors series, Truck Camping Kitchen, by whipping up a batch of redbud jelly right in the camper. Yeah, you heard that right, flower jelly.

We start by snagging some fresh redbud blossoms, steep them into tea, then turn it into jelly, all from scratch, all inside the truck (minus the actual picking, of course). After canning it up, I dig into it with homemade biscuits and some hot, black coffee.

This series will demonstrate you don't need a house-sized kitchen to eat good on the road. We hope you enjoy it!

Redbud Jelly Recipe
Ingredients:
5 cups fresh redbud flower petals (stems and leaves removed)
4 cups water
4 cups sugar
2 tablespoons fresh lemon juice
1 tablespoon butter (helps reduce foam)
1 package (1.75 oz) Sure Jell Original pectin
Sanitized jars with lids (for refrigerator storage)
Instructions:
Prep the Flowers:
Give the redbud petals a gentle rinse to remove any dirt or critters, then drain well.
Make the Tea:
Place petals into a heat-safe bowl or pot. Cover petals completely with boiling water. Stir in lemon juice. Allow the mixture to cool to room temperature, then refrigerate and let steep for 24 hours. After steeping, strain through a fine mesh sieve or cheesecloth, squeezing petals thoroughly to extract all the color and flavor. Discard petals.
Cook the Jelly:
Measure exactly 4 cups of the redbud tea into a large pot. Bring tea to a boil over high heat. Stir in Sure Jell, stirring constantly. Once boiling, add butter (to reduce foam) and continue boiling hard for exactly 1 minute, stirring continuously.
Sweeten It Up:
Add sugar all at once, stirring constantly. Return mixture to a full rolling boil that cannot be stirred down. Continue boiling hard for 1 to 2 minutes, stirring constantly. Remove from heat and skim off any foam.
Jar It Up:
Immediately ladle hot jelly into sanitized jars, leaving about ¼ inch of headspace. Wipe rims clean, seal with lids, and allow jars to cool at room temperature. Store jars in the refrigerator until ready to eat. Jelly will keep safely refrigerated for up to 1 month.
Enjoy with fresh biscuits and hot coffee straight from your camper kitchen.