Kudzu Blossom Jelly Recipes
KUDZU JELLY
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
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 JELLY
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
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 TEA
Kudzu blooms the end of July through September. It has attractive bunches of delicate purple flowers with a fragrance reminiscent of grapes. Choose only the smallest, most tender leaves. Fresh and tender, the leaves have a flavor similar to that of a green bean as it belongs to the legume family. Make sure picking area has not been sprayed with chemicals to kill the kudzu. Posted in response to a forum discussion.
Provided by Molly53
Categories Beverages
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Simmer 1 cup of finely chopped kudzu leaves in a quart of water for 30 minutes.
- Strain and serve with honey to taste and a sprig of mint.
Nutrition Facts :
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