Not jam, but jelly. Tastes like a very flowery grape jelly with lavender overtones. Beautiful color also.
Kudzu Jelly
4 cups kudzu blossoms, rinsed well
Juice of 1/2 a lemon
1 package Sure-Jell pectin
5 cups sugar
Bring 4 cups of water to a boil. Place blossoms in a large bowl or other container, and pour water over them. Refrigerate 8 hours or overnight.
Wash and sterilize 6 (8-ounce) canning jars with lids and bands.
Strain liquid through two or three layers of cheesecloth and discard blossoms. Stir in lemon juice and pectin. Pour into a medium saucepan and set over high heat. Bring to a full boil, stirring constantly. Stir in sugar and bring back to the boil, stirring constantly. Boil 1 minute. Remove from heat and skim off foam.
Pour liquid into prepared jars, wipe rims, and screw on lids tightly. Invert jars for 5 minutes. Turn upright and let stand 24 hours before using.