Kudzu Blossom Jelly
Capture the essence of summer with this delightful Kudzu Blossom Jelly recipe, a unique and vibrant way to transform the fragrant wildflowers of the South into a sweet, jewel-toned preserve. With just a handful of simple ingredients—freshly picked kudzu blossoms, sugar, lemon juice, and pectin—this jelly delivers a subtly floral flavor and a stunning pink hue reminiscent of wild meadow blooms. The recipe is surprisingly easy to follow, featuring a hands-off steeping process to extract the blossoms' delicate essence and a quick stovetop cook to achieve the perfect jelly consistency. Perfect for spreading on biscuits, pairing with soft cheeses, or gifting to friends, this homemade jelly is a true taste of nature captured in a jar.
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Recipe Information
Ingredients
- 4 cups Fresh kudzu blossoms
- 4 cups Boiling water
- 4 cups Granulated sugar
- 1.75 ounces Powdered pectin
- 2 tablespoons Lemon juice
Instructions
Rinse the kudzu blossoms thoroughly to remove any dirt or bugs.
Place the blossoms in a large, heatproof bowl and pour the boiling water over them. Stir gently to ensure all blossoms are submerged.
Cover the bowl and let the blossoms steep at room temperature for 6-8 hours, or overnight, to extract their flavor and color.
Strain the liquid through a fine-mesh sieve or cheesecloth into a large pot, discarding the blossoms. You should have about 4 cups of liquid; if not, add water to reach 4 cups.
Stir in the powdered pectin and lemon juice, and place the pot over medium-high heat. Bring to a rolling boil while stirring frequently.
Once boiling, add the granulated sugar all at once, stirring continuously to dissolve. Return the mixture to a rolling boil and boil for 1-2 minutes while stirring.
Remove the pot from heat and skim off any foam from the surface with a spoon.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims of the jars clean and secure the lids and bands.
Process the jars in a boiling water bath for 10 minutes to ensure preservation. Adjust time for altitude if necessary.
Remove the jars from the water and let them cool completely on a towel-lined counter. Check that the lids have sealed before storing.
Allow the jelly to set for 24 hours before enjoying. Store sealed jars in a cool, dark place for up to one year.
Nutrition Facts
Calories |
3437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 896.9 g | 326% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 838.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 977 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
