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Kudzu Blossom Jelly
4 c Kudzu blossoms
4 c ;Boiling water
1 tb Lemon juice
1 3/4 oz Package powdered pectin
5 c Sugar
Wash kudzu blossoms with cold water and place in a large bowl. Pour 4 cups boiling water over blossoms; cover and chill at least 8 hours.
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 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.
Quickly pour jelly into hot, sterilized jars, filling to 1/4" from top. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in a boiling water bath for 5 minutes. Cool on wire racks.
Note: Blossom liquid is gray until lemon juice is added.
Spoon over cream cheese, or melt and serve over waffles and ice cream.
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