Non-Daffodil

Kudze jelly

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Have fun; actually sounds good!!

 Ralph

Kudzu Blossom Jelly
Recipe #94579 | 35 min | 15 min prep | add private note

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.

SERVES 36 , 6 Half Pints (change servings and units)

Change to: Half PintsUSMetricUpdate

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

1Wash kudzu blossoms with cold water, drain well and place them in a large bowl.

2Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight.

3Strain liquid through a colander into a Dutch oven, discarding blossoms.

4Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly.

5Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute.

6Remove from heat; skim off foam with a spoon.

7Quickly pour jelly into hot, sterilized jars; filling to 1/4 inch from top.

8Wipe jar rims.

9Cover at once with metal lids, and screw on bands.

10Process in boiling water bath 5 minutes.

11Cool jars on wire racks.

12NOTE: Blossom liquid is gray until lemon juice is added.


	    


	        

	    	

	
	


			

			



	
			

			1 comment for “Kudze jelly”		


		
    
					
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    Have fun; actually sounds good!!  Ralph
    



    

    Kudzu Blossom Jelly
    

    Recipe #94579 | 35 min | 15 min prep | add private note
    


    

    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.
    

    SERVES 36 , 6 Half Pints (change servings and units)
    

    Change to: Half PintsUSMetricUpdate
    


    

    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
      
    1Wash kudzu blossoms with cold water, drain well and place them in a large bowl.
      
    2Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight.

    3Strain liquid through a colander into a Dutch oven, discarding blossoms.
      
    4Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly.
      
    5Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute.

    6Remove from heat; skim off foam with a spoon.
      
    7Quickly pour jelly into hot, sterilized jars; filling to 1/4 inch from top.
      
    8Wipe jar rims.

    9Cover at once with metal lids, and screw on bands.
      
    10Process in boiling water bath 5 minutes.
      
    11Cool jars on wire racks.
      
    12NOTE: Blossom liquid is gray until lemon juice is added.
    

    —  
    

    Ralph Sowell
    

    Jackson, MS 39213
    601.982.9383
    

     
    
				
    

							
    
		
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