Did you know the flowers of the red bud tree are edible? These beautiful pinkish red blossoms make a delightful addition to spring salads and fruit compotes.
To make a lovely red bud vinegar put 1/4 cup red bud blossoms in a jar. Add 1 cup white wine vinegar. Let infuse until the blossoms bleed their color into the vinegar. Strain and use in place of white wine vinegar.
Or make this lovely jelly:
Red Bud Jelly
Pick 3 packed cups blossoms.
Pour 4 cups boiling water over.
Infuse overnight or 12 hours or so - a bit longer is OK.
Instructions for Jelly
3 cups infusion
3 tablespoons lemon juice
1 box pectin
4-1/2 cups sugar
Place infusion, lemon juice and pectin in big pan. Bring to a boil. Pour sugar in all at once. Stir constantly. Bring back to a rolling back - a boil you can't stir down with a spoon. Once you see the rolling boil, count 1 minute to cook. Remove from stove, pour into hot jelly jars and remove any foam that forms on top. Wipe jar rims with clean wet cloth, seal with caps & rings. Turn upside down 5 minutes to kill any bacteria on the lid. Turn right side up. Enjoy!