Tuesday, June 19, 2007
4 cups kudzu blossoms
4 cups boiling water
1 tablespoon lemon juice One (1-3/4 ounce) package
5 cups sugar
1.Wash kudzu blossoms with cold water and place them in a large
bowl. Pour 4 cups boiling water over blossoms and refrigerate for 8
hours or overnight.
2.Pour blossoms and liquid through a colander into a Dutch oven,
3.Add lemon juice and pectin; bring to a full rolling boil over high heat,
stirring constantly. Stir in sugar; return to a full rolling boil, and boil,
stirring constantly, 1 minute. Remove from heat; skim off foam with
4.Quickly pour jelly into hot, sterilized jars, filling to 1/4 inch from top.
Wipe jar rims. Cover at once with lids and screw bands.
5.Process in boiling water bath for 5 minutes. Cool on wire racks. Makes 6 half-pint jars.
Recipe contributed by Jane- Ann Heitmueller