I really thought I had posted the kudzu flower jelly in an earlier post but didn’t. I have now made 6 jars a couple weeks ago and about to can 10 more. MMMMMmmmmm good! Everyone loves it!!!
I can’t take credit for the recipe, it did come from Greene Dean over at Eat The Weeds. But enjoy my tutorial on it and let me know how it turns out for you. 🙂
First find a good patch of kudzu – 😀 OK not hard at all to do here in Georgia!!!!
BUT you must find some that have the vertical growing vines – they have the flowers, the beautiful purple flowers that smell like grape lollipops.
Then as you pick off the purple blossoms, flick the flower with your finger to get the kudzu beetles to leave. YES this is a labor of love people!!!!
Fill a bucket full of flowers –
Bring them inside or in a porch and spread them out because there will inevitably be more critters lurking inside the flowers.
Then after an hour or so put them in a bucket of cold water to rinse and drain after about 10 minutes.
Next trim your flowers to get rid of the green stem, don’t go crazy on this part, just remove any long pieces beyond the blossom.
Measure in cups, how many blossoms you have. Add back to the bucket(Make sure it is heat proof because you will be pouring boiling water in it!). Boil water equal to the amount of flowers you have. I had 10 cups of flowers so I boiled 10 cups of water.
Pour water over the flowers and place a lid on it. Let it sit on the counter or table for about 30 minutes. THEN move it to the refrigerator to steep for 8 hours.
Later or the next morning….
Notice how dark the water now is. Strain it out. Don’t get scared at the color, it is DARK!
Now put your kudzu infusion in a large pot, I mean a really large pot because when it boils, it BOILS UP THE TOP! Add your pectin and lemon juice according to the recipe below. Bring to a full, rolling boil on med high to high that cannot be stirred down. Now add all of your sugar at once. Stir quickly and bring it up to a hard boil again.
After 1 minute – check your consistency – either scoop out a bit onto a plate and put in freezer for a moment or use a spoon that was placed in a cup of ice water to chill and scoop alittle onto the spoon. Does it gel up or run off? If it is still runny, keep boiling another minute or two or three. Mine took a total of three minutes but you must keep checking it.
I apologize for not having the camera in hand for those pics but here is a good description of checking your jelly consistency if you need it.
Next have your clean jars ready with canning pot boiling or simmering. Skim off any foam from the pot of jelly and scoop jelly into half pint jars to within 1/4″ from the top. Wipe rims, place lids and bands on, only tighten lightly. Put into the canner and bring to boil. Process 5 minutes. Remove from canner and let cool on towel – do not touch for a couple hours, better yet until the next day.
4 cups flowers
4 cups boiling water
1 Tablespoon lemon juice
1 box of pectin (1 3/4 ounce)
4 cups sugar
Oh yeah, when you add the lemon juice it changes the color to the beautiful color above! How pretty and delicious!!!
Have a great day!