Kudzu Blossom Jelly
This recipe creates a distinctive jelly from the fragrant purple blossoms of the kudzu vine, which bloom from late July to September. The process involves steeping the washed blossoms in boiling water for 8 hours or overnight to extract their grape-like aroma and flavour. The strained liquid is then combined with lemon juice, pectin, and sugar before being boiled, skimmed, and processed in a water bath for preservation. The resulting jelly is perfect for serving with cream cheese, waffles, or ice cream. Ensure your foraging area is free from chemical sprays.
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
Method
- Rinse the kudzu blossoms thoroughly with cold water, allow them to drain, and transfer to a large bowl.
- Cover the blossoms with 4 cups of boiling water and place the bowl in the refrigerator for 8 hours or overnight.
- Pour the mixture through a colander into a Dutch oven, leaving the spent blossoms behind.
- Mix in the lemon juice and pectin, then heat the liquid until it reaches a full rolling boil while stirring continuously.
- Add the sugar, bring the mixture back to a full rolling boil, and maintain it for 1 minute, stirring constantly.
- Take the pot off the heat and use a spoon to remove any foam from the surface.
- Immediately ladle the hot jelly into sterilised jars, leaving a 1/4 inch gap at the top.
- Clean the rims of the jars with a damp cloth.
- Secure the metal lids and screw bands onto the jars without delay.
- Submerge the filled jars in a boiling water bath for 5 minutes.
- Allow the jars to cool completely on wire racks.
- Note: The liquid from the blossoms will appear grey until the lemon juice is incorporated.
Nutrition (per serving)
Sodium3300 mg
Recipe details
CategoryFree Of...
AuthorMolly53
