Kudzu Blossom Jelly Spoon over cream cheese, or melt and serve over waffles and ice cream. The blossom liquid is gray until lemon juice is added. 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, 10 minutes. 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 on wire racks. YIELD: 6 half pints.
Posted on: Fri, 12 Sep 2014 20:43:05 +0000
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