Kudzu Blossom Jelly Recipe - Cooking Index
Kudzu Blossom Jelly Recipe - Cooking Index
| 4 cups | 948ml | Kudzu blossoms |
| 4 cups | 948ml | Boiling water |
| 1 tablespoon | 15ml | Lemon juice |
| 1 | Pectin | |
| 5 cups | 990g / 34oz | Sugar |
Put washed blossoms in a bowl. Pour boiling water over blossoms, stir, and set in refrigerator overnight.
Strain and put liquid in medium size pot. Add lemon juice and pectin.
Bring to a full, rolling boil. Add sugar, then bring to a second rolling boil, stirring constantly. Allow to boil for 2 minutes.
Skim foam, then pour into sterilized jars and seal.
Process jelly in boiling water bath canner for 5 minutes.
Jelly should be made one batch at a time. Doubling does not produce good jelly.
NOTES : Kudzu blossoms appear in the late summer and produce a grape-like aroma. Jelly made from the blossoms has a grape/apple flavor.
Source:
Max Shores
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