Kudzu Jelly Food

KUDZU BLOSSOM JELLY

Steps:

• Wash kudzu blossoms with cold water, drain well and place them in a large bowl.
• Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight.
• Strain liquid through a colander into a Dutch oven, discarding blossoms.
• 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 a spoon.
• Quickly pour jelly into hot, sterilized jars; filling to 1/4 inch from top.
• Wipe jar rims.
• Cover at once with metal lids, and screw on bands.
• Process in boiling water bath 5 minutes.
• Cool jars on wire racks.
• NOTE: Blossom liquid is gray until lemon juice is added.

KUDZU FLOWER JELLY

Steps:

• 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.
• 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.
• 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.