Kudzu Jelly Recipes

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KUDZU JELLY



Kudzu Jelly image

That invasive plant you see along every Southern highway makes a sweet, floral preserve.

Provided by Stacy Lyn

Categories     Condiment

Time 20m

Number Of Ingredients 4

4 cups Kudzu gently pressed blossoms
4 cups water
8 cups sugar
2 packs liquid pectin

Steps:

  • Rinse kudzu blossoms in cold water. In a medium saucepan, bring 4 cups of water to a boil then reduce to simmer for about 15 minutes.
  • Remove blossoms from the heat and allow to cool.
  • Strain the blossoms over cheesecloth into another saucepan.
  • Add 1/2 to 1 cup of water to the blossom water to bring the amount back up to 4 cups. Return the remaining liquid to the stove, add the sugar and cook over high heat until the mixture reaches 220 degrees.
  • Add the pectin and bring mixture back up to a boil for another 2 minutes. Skim the top, if necessary, and proceed to the boiling method of canning.

Nutrition Facts : Calories 196 kcal, Carbohydrate 50 g, Sodium 6 mg, Sugar 49 g, ServingSize 1 serving

KUDZU BLOSSOM JELLY



Kudzu Blossom Jelly image

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.

Provided by Molly53

Categories     Free Of...

Time 35m

Yield 6 Half Pints, 36 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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.

KUDZU JELLY



Kudzu Jelly image

I'm a Georgia girl, and being from Georgia you see Kudzu vines all over the place. Unless your from around these parts, most don't know that you can make jelly from the fragrant blossoms. This is a recipe that has been passed down in my family for generations. Hope you enjoy.

Provided by Kim Novosel

Categories     Jams & Jellies

Time 6h10m

Number Of Ingredients 6

4 c kudzu blossoms
4 c boiling water
5 c sugar
1 pkg fruit pectin, powdered
1 Tbsp lemon juice
5 jar(s) sterilized jars & lids kept hot

Steps:

  • 1. Pull Purple blossoms off stems.
  • 2. Wash blossoms.
  • 3. Place blossoms in a large bowl and pour the boiling water over them.
  • 4. Stir and let sit in refrigerator for 6 hours or overnight. Liquid will be gray in color.
  • 5. Strain liquid and discard blossoms.
  • 6. Pour liquid in a medium pot. Add lemon juice, pectin, & sugar.Lemon juice will turn the gray liquid to purple.
  • 7. Bring jelly to a full roiling boil stirring constantly for 2 minutes.
  • 8. Remove from heat and skim off foam. Poor jelly into hot sterilized jars and seal.
  • 9. Process jars in a hot water bath for 7 minutes.
  • 10. Store in a cool place until your ready to eat.

KUDZU FLOWER JELLY



Kudzu Flower Jelly image

Make good use of invasive kudzu & turn the blossoms into jelly. Kudzu flower jelly tastes like grape and is delicious!

Provided by Unruly Gardening

Categories     Jams & Jellies

Time 6h30m

Number Of Ingredients 5

2 cups fresh kudzu flowers
2 cups boiling water
1/2 tbsp lemon juice
1/2 package no sugar pectin (25 grams)
1 1/2 cups sugar

Steps:

  • Place the clean flowers in a heat proof container.
  • Pour the boiling water over the flowers and stir briefly.
  • Cover lightly and let cool to room temperature.
  • Steep for 6 to 8 hours in your refrigerator before straining.
  • Add the lemon juice to the prepared kudzu tea.
  • Stir to combine. The color will shift slightly.
  • Pour this mixture into a saucepan, and set aside.
  • In a separate bowl, measure out the sugar.
  • Take 1/4 cup of sugar out of this amount (leaving 1 1/4 cups for later), and place that 1/4 cup of sugar in a small bowl.
  • Combine the pectin with this 1/4 cup sugar, and then add the combination to your kudzu tea/lemon juice blend.
  • Stir to combine.
  • Place the saucepan over a burner set to medium-high heat.
  • Stir constantly, while bringing the jelly to a boil.
  • Once the jelly reaches a full rolling boil (the boil doesn't stop if you stir it), then add in the rest of the sugar (1 1/4 cups).
  • Return to a full boil and boil for one minute.
  • Remove from heat and ladle the hot jelly into the hot jars.
  • You might find it easier to first pour the jelly into a heat-proof pyrex measuring cup then pour from there into the jars, rather than use a ladle. This works great as long as you're ready to work fast!
  • Divide the jelly between 4 small four-ounce jelly jars, or 2 eight-ounce jelly jars, leaving a 1/4 inch headspace.
  • If canning, use a chopstick or plastic utensil to remove the air bubbles from each side of the jar.
  • Wipe off the rims of the jelly jars with a damp paper towel or rag to remove any splashes or stickiness that could interfere with the lid's sealing.
  • Place the lids on top, and screw on the rims to fingertip-tight.
  • If you're not canning your jelly, this is where you will simply leave it to completely cool then move to your refrigerator, or freeze.
  • Fresh jelly should be eaten within 2 to 3 weeks, or frozen for up to one year.
  • While the jars are still hot, load them up in your water bath canner's rack.
  • Lower the rack carefully into your water bath canner, which should be filled with simmering hot water.
  • Be sure the jars are covered with at least an inch of water.
  • Cover the canner and bring the water to a full boil.
  • Once boiling, process the jelly jars for 5 minutes.
  • Once finished processing, remove the jelly jars from the rack and place them on the towel.
  • Leave undisturbed for 24 hours.
  • Store canned jelly in a cool, dark place for about 1 year.
  • Once a jar is opened, place it in the refrigerator and use within 2-3 weeks.

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