Add the lemon juice to the prepared kudzu tea.
Stir to combine. The color will shift slightly.
Pour this mixture into a saucepan, and set aside.
In a separate bowl, measure out the sugar.
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.
Combine the pectin with this 1/4 cup sugar, and then add the combination to your kudzu tea/lemon juice blend.
Stir to combine.
Place the saucepan over a burner set to medium-high heat.
Stir constantly, while bringing the jelly to a boil.
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).
Return to a full boil and boil for one minute.
Remove from heat and ladle the hot jelly into the hot jars.
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!
Divide the jelly between 4 small four-ounce jelly jars, or 2 eight-ounce jelly jars, leaving a 1/4 inch headspace.
If canning, use a chopstick or plastic utensil to remove the air bubbles from each side of the jar.
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.
Place the lids on top, and screw on the rims to fingertip-tight.
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.
Fresh jelly should be eaten within 2 to 3 weeks, or frozen for up to one year.