Go Back
+ servings
jar of kudzu jelly

Kudzu Flower Jelly

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


  • 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



To Make the Kudzu Tea

  • Place the clean flowers in a heat proof container.
  • Pour the boiling water over the flowers and stir briefly.
  • Cover lightly and let cool to room temperature.
  • Steep for 6 to 8 hours in your refrigerator before straining.

To Make the Kudzu Jelly

  • 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.

To Water Bath Can the Kudzu Jelly

  • While the jars are still hot, load them up in your water bath canner’s rack.
  • Lower the rack carefully into your water bath canner, which should be filled with simmering hot water.
  • Be sure the jars are covered with at least an inch of water.
  • Cover the canner and bring the water to a full boil.
  • Once boiling, process the jelly jars for 5 minutes.
  • Once finished processing, remove the jelly jars from the rack and place them on the towel.
  • Leave undisturbed for 24 hours.
  • Store canned jelly in a cool, dark place for about 1 year.
  • Once a jar is opened, place it in the refrigerator and use within 2-3 weeks.