Spoon over cream cheese, or melt and serve over waffles and ice cream.
4 cups Kudzu blossoms
4 cups boiling water
1 tablespoon lemon juice
1 (1 3/4-ounce) package powered pectin
5 cups sugar
WASH kudzu blossoms with cold water, and place them in a large bowl. Pour
4 cups boiling water over
blossoms, and refrigerate 8 hours or overnight.
POUR blossoms and 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
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 on wire racks. YIELD: 6 half pints
NOTE : Blossom liquid is gray until lemon juice is added.
(from Jane Linton's "Kudzu Recipes" webpage, home.att.net/~ejlinton/jelly.html )
****NOTE: MAKE CERTAIN that your kudzu HAS NOT been treated with chemicals!!!!
Submitted by Miriams Mom