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Kudzu Jelly

This Kudzu Jelly recipe uses Boiling Water, Lemon Juice, Powdered Pectin, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 cup
• 1 tbsp
• 1 pkg
• 5 cup

Method (preview)

1. 1

   Wash the blossoms in cold water, place them in a large bowl, and pour the boiling water over the blossoms.

2. 2

   Refrigerate overnight or at least 8 hours.

3. 3

   Pour blossoms and liquid through a colander or sieve in to a large cook pot, discarding blossoms.

4. 4

   The juice that is left over is a grayish color but when you add the lemon juice will turn deep maroon.

5. 5

   Add lemon juice and pectin.

6. 6

   Bring to a full rolling boil over high heat, stirring constantly.

7. 7

   Stir in sugar and return to a full rolling boil that can't be stirred down, stirring constantly. Boil for exactly 1 minute.

8. 8

   Remove from heat, skim off foam and quickly pour jelly into hot, sterilized jars, filling them to 1/4" of the top.

9. 9

   Wipe jar rims, cover with canning lids and screw on bands.

10. 10

    Process in boiling water bath 5 minutes.

11. 11

    Cool.

12. 12

    This recipe should make 6 half pints.