Kudzu Jelly Recipes

Steps:

• 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.

Steps:

• 1. Pull Purple blossoms off stems.
• 2. Wash blossoms.
• 3. Place blossoms in a large bowl and pour the boiling water over them.
• 4. Stir and let sit in refrigerator for 6 hours or overnight. Liquid will be gray in color.
• 5. Strain liquid and discard blossoms.
• 6. Pour liquid in a medium pot. Add lemon juice, pectin, & sugar.Lemon juice will turn the gray liquid to purple.
• 7. Bring jelly to a full roiling boil stirring constantly for 2 minutes.
• 8. Remove from heat and skim off foam. Poor jelly into hot sterilized jars and seal.
• 9. Process jars in a hot water bath for 7 minutes.
• 10. Store in a cool place until your ready to eat.