Kudzu Blossom Jelly Recipe

How to Make Kudzu Blossom Jelly

1. Gently wash 4 cups of packed kudzu blossoms with cold water. Drain thoroughly and place in a large bowl.
2. Pour 4 cups of boiling water over the blossoms. Stir gently to ensure all blossoms are submerged.
3. Cover the bowl and refrigerate for 8 hours or overnight.
4. Strain the infused liquid through a fine-mesh sieve or cheesecloth-lined colander into a large Dutch oven, discarding the blossoms.
5. Add 1/4 cup lemon juice and 1 pouch of liquid pectin (or 1 3/4 oz powdered pectin, following package directions) to the strained liquid.
6. Bring the mixture to a full rolling boil over high heat, stirring constantly.
7. Reduce heat to medium-high and add 7 cups of granulated sugar. Stir until completely dissolved.
8. Return the mixture to a full rolling boil, stirring constantly for exactly 1 minute.
9. Remove from heat and skim off any foam with a spoon.
10. Quickly ladle the hot jelly into sterilized canning jars, leaving 1/4 inch of headspace.
11. Wipe jar rims clean with a damp cloth.
12. Place lids and rings on jars, tightening until fingertip tight.
13. Process in a boiling water bath for 5 minutes. Ensure jars are completely submerged.
14. Remove jars from the boiling water bath and let cool completely on a wire rack. You should hear a satisfying “pop” sound as the jars seal.