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.
- Ready In:
- 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
- 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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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.Reply