Kudzu Blossom Jelly
At a Glance
- Total
- 35 min
- Servings
- 6.00 Half Pints, serving(s)
Categories
- Preserves
- Boiling Water Canning
Dietary
- Vegan
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Kudzu Blossom Jelly brings together 4 cups kudzu blossoms (make sure that they haven't been sprayed with chemicals), 4 cups boiling water, 1 tablespoon lemon juice in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Large bowl, colander, Dutch oven, spoon, sterilized half-pint jars, metal lids and bands, boiling water bath canner, wire racks
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
Instructions
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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