Ingredients

Instructions

  1. Wash kudzu blossoms with cold water, drain well and place them in a large bowl.
  2. Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight.
  3. Strain liquid through a colander into a Dutch oven, discarding blossoms.
  4. Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly.
  5. Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute.
  6. Remove from heat; skim off foam with a spoon.
  7. Quickly pour jelly into hot, sterilized jars; filling to 1/4 inch from top.
  8. Wipe jar rims.
  9. Cover at once with metal lids, and screw on bands.
  10. Process in boiling water bath 5 minutes.
  11. Cool jars on wire racks.
  12. NOTE: Blossom liquid is gray until lemon juice is added.