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jar of kudzu jelly

Kudzu Flower Jelly

5 from 2 votes
Make good use of invasive kudzu & turn the blossoms into jelly. Kudzu flower jelly tastes like grape and is delicious!
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Prep Time 6 hours
Cook Time 25 minutes
Water Bath Time 5 minutes
Total Time 6 hours 30 minutes
Servings: 4 four-ounce jars
Course: Jams & Jellies
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • Medium Sized Heavy Pot
  • 4 cup glass pitcher or heat proof container
  • Towel
  • Ladle
  • Canning Jars: 4 four-ounce jars, or 2 eight-ounce jars, with rings and lids

Method
 

To Make the Kudzu Tea
  1. Place the clean flowers in a heat proof container.
  2. Pour the boiling water over the flowers and stir briefly.
  3. Cover lightly and let cool to room temperature.
  4. Steep for 6 to 8 hours in your refrigerator before straining.
To Make the Kudzu Jelly
  1. Add the lemon juice to the prepared kudzu tea.
  2. Stir to combine. The color will shift slightly.
  3. Pour this mixture into a saucepan, and set aside.
  4. In a separate bowl, measure out the sugar.
  5. 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.
  6. Combine the pectin with this 1/4 cup sugar, and then add the combination to your kudzu tea/lemon juice blend.
  7. Stir to combine.
  8. Place the saucepan over a burner set to medium-high heat.
  9. Stir constantly, while bringing the jelly to a boil.
  10. 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).
  11. Return to a full boil and boil for one minute.
  12. Remove from heat and ladle the hot jelly into the hot jars.
  13. 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!
  14. Divide the jelly between 4 small four-ounce jelly jars, or 2 eight-ounce jelly jars, leaving a 1/4 inch headspace.
  15. If canning, use a chopstick or plastic utensil to remove the air bubbles from each side of the jar.
  16. 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.
  17. Place the lids on top, and screw on the rims to fingertip-tight.
  18. 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.
  19. Fresh jelly should be eaten within 2 to 3 weeks, or frozen for up to one year.
To Water Bath Can the Kudzu Jelly
  1. While the jars are still hot, load them up in your water bath canner’s rack.
  2. Lower the rack carefully into your water bath canner, which should be filled with simmering hot water.
  3. Be sure the jars are covered with at least an inch of water.
  4. Cover the canner and bring the water to a full boil.
  5. Once boiling, process the jelly jars for 5 minutes.
  6. Once finished processing, remove the jelly jars from the rack and place them on the towel.
  7. Leave undisturbed for 24 hours.
  8. Store canned jelly in a cool, dark place for about 1 year.
  9. Once a jar is opened, place it in the refrigerator and use within 2-3 weeks.