More than a collection of recipes, Harvest is a call for sustainability – growing, foraging, hunting, cooking, and preserving your own food.
- 4 cups Kudzu gently pressed blossoms
- 4 cups water
- 8 cups sugar
- 2 packs liquid pectin
Rinse kudzu blossoms in cold water. In a medium saucepan, bring 4 cups of water to a boil then reduce to simmer for about 15 minutes.
Remove blossoms from the heat and allow to cool.
Strain the blossoms over cheesecloth into another saucepan.
Add 1/2 to 1 cup of water to the blossom water to bring the amount back up to 4 cups. Return the remaining liquid to the stove, add the sugar and cook over high heat until the mixture reaches 220 degrees.
Add the pectin and bring mixture back up to a boil for another 2 minutes. Skim the top, if necessary, and proceed to the boiling method of canning.
About this recipe
“Have you ever had kudzu (yes, kudzu) jelly? I had the opportunity this winter to have one of my son’s professors of cell biology, Dr. Robert Estes, over for dinner. He and his wife, Melinda, brought such hospitality with them in the form of jelly kudzu jelly. I couldn’t wait to open it and have it on crackers. I just love jelly on crackers -- the salt brings out the flavor in the jelly. Amazingly, it tasted sweet and a little floral. Truly, it may be one of my favorite jellies.
Did you know that Kudzu is used to treat migraine headaches, Alzheimer's disease, and hangovers? It has an amazing amount of anti-inflammatory properties and antimicrobial properties. It's also used to make soap, paper, and clothing.
Although Kudzu is highly invasive, it's uses are quite plentiful as well as its high calories in times of famine. It has been used often in Japan in times of emergency and famine. Go get yourself some Kudzu today and enjoy!” -- Stacy Lyn, from Stacy Lyn’s Harvest Cookbook