Japanese Knotweed Jelly is a modern British recipe for a classic fruit jelly made with Japanese knotweed juice sweetened with sugar, flavoured with lemon juice and set with pectin. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed Jelly.
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Japanese knotweed jelly is very tasty; however Japanese knotweed does not have much liquid in it so you need quite a lot of starting material.
Ingredients:
For the Japanese Knotweed juice:
1l water
2l chopped Japanese knotweed stalks, leaves removed
For the Jelly:
800ml knotweed juice
60ml lemon juice
50g powdered pectin
800g sugar
Method:
Begin with the Japanese knotweed juice: Combine the water and the chopped Japanese knotweed stalks in a large pan. Bring to a boil, reduce to a simmer and cook for 10 minutes. Take off the heat and set aside to cool.
After this time, hag the stewed knotweed in a jelly bag or a fine-meshed sieve lined with muslin. Allow the liquid to drip out for 2 hours (do not be tempted to squeeze the bag). You should end up with about 800ml knotweed juice.
Pour the knotweed juice into a pan and add the lemon juice and pectin. Bring to a rolling boil then add all the sugar, stirring constantly until dissolved.
Bring back to a rolling boil and cook for 1 minute then take off the heat and ladle the jelly into hot, sterilized jars. Seal with a lid, allow to cool and store.
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