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Kudzu Blossom Jelly

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“Kudzu blooms the end of July through September. It has attractive bunches of delicate purple flowers with a fragrance reminiscent of grapes which may be used to make a unique jelly to spoon over cream cheese, or melt and serve over waffles and ice cream. Make sure picking area has not been sprayed with chemicals to kill the kudzu. Overnight steeping is not included in the preparation time. Posted in response to a forum topic.”
6 Half Pints

Ingredients Nutrition


  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.

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