Name: Kudzu Blossom Jelly
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 Half Pints, 36 serving(s)
Ingredients: 4 cups kudzu blossoms (make sure that they haven't been sprayed with chemicals); 4 cups boiling water; 1 tablespoon lemon juice; 1 (1 3/4 ounce) package powdered fruit pectin; 5 cups sugar

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Recipe by Molly53

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Kudzu Blossom Jelly created by Turtle Mama

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.

Ready In:: 35mins
Serves:
Yields:
Units:

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ingredients

4 cups kudzu blossoms (make sure that they haven't been sprayed with chemicals)
4 cups boiling water
1 tablespoon lemon juice
1 (1 3/4 ounce) package powdered fruit pectin
5 cups sugar

directions

Wash kudzu blossoms with cold water, drain well and place them in a large bowl.
Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight.
Strain liquid through a colander into a Dutch oven, discarding blossoms.
Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly.
Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute.
Remove from heat; skim off foam with a spoon.
Quickly pour jelly into hot, sterilized jars; filling to 1/4 inch from top.
Wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in boiling water bath 5 minutes.
Cool jars on wire racks.
NOTE: Blossom liquid is gray until lemon juice is added.

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RECIPE MADE WITH LOVE BY

@Molly53

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@Molly53

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"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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question by doug t.

8/18/2019

CAN YOU FREEZE THE BLOSSOM THEN LATER MAKE KUDZU JAM

Replies 2
question by nicolle l.

10/3/2018

How long can you save the kudzu flower "juice" (if refrigerated)? I often cannot make my jelly immediately. Thanks for any advice!

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review by Marie M.

9/10/2016

While the recipe is fairly accurate, there is often a problem with jelly that just doesn't set firm enough using this recipe. I've been adding just a touch more of the powdered pectin and it works every time. Also, please note that the kudzu patches are most all infested with the spreading kudzu stink bug and if you don't remove each of them from your blossoms, the result will taste a lot like the stink bug. The best way to do it is to, take small hand fulls of the blossoms and remove as many as you can find. Some are baby size but you'll smell them before you see them. I've been making some delicious kudzu jelly in spite of that pest. Takes patience and dedication.

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photo by Turtle Mama

9/7/2010

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photo by Turtle Mama

9/7/2010

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