|Japanese knotweed Jelly served over yogurt|
Japanese Knotweed Jelly makes 6- 8oz. jars
4 c. water
8 c. chopped Japanese knotweed stalks, leaves removed
1. Add the water and the chopped knotweed stalks to a large pot. Bring the water up to a boil, and reduce to a simmer for 10 minutes. Allow the mixture to cool, then hang the stewed knotweed in a jelly bag or in cheesecloth, and allow it to drip for an hour or two. You need to end up with 3 1/4 c. knotweed juice.
3 1/4 c. knotweed juice
1/4 c. lemon juice
1 box Sure-Jell powdered pectin (1.75 oz.)
4 c. sugar
2. Put the knotweed juice, lemon juice, and pectin into a large pot. Bring it up to a rolling boil.
3. Add all the sugar at once. Bring it back up to a rolling boil, and boil 1 minute while stirring constantly.
4. Remove from the heat and ladle it into hot, sterilised jars, cover. Process in a water bath for 10 minutes, cool.