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Shepherds Hill Homestead » Canning, Cookhouse, Jams and Jellies » Jams and Jellies

Jams and Jellies

Kudzu Jelly

  • 4 cups kudzu blossoms (make sure that they haven’t been sprayed with chemicals or harvested near a road -exhaust fumes)
  • 4 cups boiling water
  • 1 tablespoon lemon juice
  • 1 (1 3/4 ounce) package powdered fruit pectin
  • 5 cups sugar

Directions

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

VIOLET JAM

  •  1 1/2 cups wild violet blossoms
  • 1 1/2 cup water, divided
  • Juice of 1 medium lime
  • 2 1/3 cups sugar
  • 1 package (1 3/4 ounces) powdered pectin

Rinse violet blossoms well and place in a blender. Add 3/4 cup water and lime juice, blend well. Gradually add sugar, blending until a smooth paste is formed. In a saucepan, combine pectin and remaining water; bring to a boil and boil for 1 minutes.  Add to blender and blend for 1 minute. Quickly pour into prepared jars or glasses and seal.

NOTE: Blossom liquid is gray until lemon juice is added.

Dandelion Jelly

  • 1 quart Dandelion blossoms
  • 2 quarts Water
  • 2 tablespoons lemon juice (fresh is best)
  • 1 3/4 oz powdered fruit pectin
  • 5 1/2 c Sugar

Pick bright yellow, fresh dandelion blossoms and pack them in a quart
container tightly. This will require a lot of dandelion blossoms!
Rinse quickly in cold water to remove any insects and/or dirt on the
petals. Don’t leave the blossoms to soak, but remove and drain as quick
as possible. Remove as much of the stem as possible, however you will
leave the outside green part of the flower intact.

In an enamel or glass saucepan, boil the dandelion petals in water for 3
minutes, or a little longer, until the water takes on their color. I
like a darker yellow, so I boil it a little longer. Cool and strain,
pressing the flowers with your fingers to extract all of the dandelion
juice.

Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit
pectin. Stir to combine. Bring to a boil, in a large kettle. Add the
sugar, stirring to mix well. Continue stirring and boil the mixture for
2 and 1/2 minutes.

Pour into hot sterilized jelly jars and seal. Process for five minutes
in a boiling water bath.

Yield: Five 1/2 pint jars.

Apple Parings Jelly

  • 4 quarts apple parings and cores
  • 4 cups water
  • sugar

Wash apples thoroughly and glean parings and cores when apple pies, dumplings, or dried apples. Be sure to use the cores, for they especially contain flavor and sweetness. Add water and simmer until fruit is soft. Strain through a jelly bag, but do not squeeze bag if you want jelly that is sparkling clear. Measure juice and add a cup of sugar for each cup of juice. Stir well and boil rapidly until mixture jells on spoon. Pour into jars and seal.

 

 

Angelia

Written by

"It is of the LORD's mercies that we are not consumed, because his compassions fail not. They are new every morning: great is thy faithfulness. The LORD is my portion, saith my soul; therefore will I hope in him." Lamentations 3:22-24

Filed under: Canning, Cookhouse, Jams and Jellies · Tags: , ,

7 Responses to "Jams and Jellies"

  1. Brenda says:

    What is Kudzu Jelly? what does it taste like? Thanks..

    1. Angelia Angelia says:

      A mix between a grape and a strawberry taste but very light – not a strong flavor at all.

      1. Brenda says:

        Thank you.. I will have to try to make this jelly next year and hope my grapes produce..

  2. Mitty says:

    Re: the Kudzu Jelly. To make jelly I generally add sugar to juice and bring it to a full rolling boil, then add pectin and boil for one minute. Did you perhaps type this recipe wrong? Or is there something about the kudzu that makes the recipe work by adding pectin first?

    1. Angelia Angelia says:

      No, the recipe is accurate – have used this recipe for many years. Hope it works well for you!

  3. Joy T says:

    I’ve never seen a recipe for Kudzu jelly! My Grandmothers never wasted peelings. I am enjoying reading your posts so much! Come visit me in NW Arkansas at Granny Mountain…

    1. Angelia Angelia says:

      Hi Joy, Thanks so much! If we ever get out your way we would love to come visit. God Bless and Keep you!

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