1/4 Photos of Kudzu Blossom Jelly
Kudzu blooms the end of July through September. It has attractive bunches of delicate purple flowers with a fragrance reminiscent of grapes which may be used to make a unique jelly to spoon over cream cheese, or melt and serve over waffles and ice cream. Make sure picking area has not been sprayed with chemicals to kill the kudzu. Overnight steeping is not included in the preparation time. Posted in response to a forum topic.
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- 1Wash kudzu blossoms with cold water, drain well and place them in a large bowl.
- 2Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight.
- 3Strain liquid through a colander into a Dutch oven, discarding blossoms.
- 4Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly.
- 5Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute.
- 6Remove from heat; skim off foam with a spoon.
- 7Quickly pour jelly into hot, sterilized jars; filling to 1/4 inch from top.
- 8Wipe jar rims.
- 9Cover at once with metal lids, and screw on bands.
- 10Process in boiling water bath 5 minutes.
- 11Cool jars on wire racks.
- 12NOTE: Blossom liquid is gray until lemon juice is added.
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Nutritional Facts for Kudzu Blossom Jelly
Serving Size: 1 (55 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 112.1
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.3 mg
- Total Carbohydrate 29.0 g
- Dietary Fiber 0.1 g
- Sugars 27.7 g
- Protein 0.0 g
The following items or measurements are not included: