Spoon over cream cheese, or melt and serve over waffles and ice cream.

                            4 cups Kudzu blossoms
                            4 cups boiling water
                            1 tablespoon lemon juice
                            1 (1 3/4-ounce) package powered pectin
                            5 cups sugar

                            WASH kudzu blossoms with cold water, and place them in a large bowl. Pour 4 cups boiling water over
                            blossoms, and refrigerate 8 hours or overnight.
                            POUR blossoms and 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 on wire racks. YIELD: 6 half pints

                            NOTE : Blossom liquid is gray until lemon juice is added.
                            ENJOY!
                            (from Jane Linton's "Kudzu Recipes" webpage, home.att.net/~ejlinton/jelly.html )

                            ****NOTE: MAKE CERTAIN that your kudzu HAS NOT been treated with chemicals!!!!

                                              Submitted by Miriams Mom