Kudzu Blossom Jelly

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Remove from heat; skim off foam with a spoon.

7. 7

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

8. 8

   Wipe jar rims.

9. 9

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

10. 10

    Process in boiling water bath 5 minutes.

11. 11

    Cool jars on wire racks.

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.