Kudzu Blossom Jelly - cooking recipe

Ingredients

4 cups kudzu blossoms (make sure that they haven't been sprayed with chemicals)
4 cups boiling water
1 tablespoon lemon juice
1 (1 3/4 ounce) package powdered fruit pectin
5 cups sugar

Preparation

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 on wire racks.
NOTE: Blossom liquid is gray until lemon juice is added.