Japanese Knotweed Jam
Recipe by Nikki Volfova
A lovely jam recipe using the massively invasive Japanese knotweed. Tasting of rhubarb its the perfect addition to a scone and clotted cream. Or to fold through dessert recipes.
Ingredients
450g Japanese knotweed stems (peeled weight)
125g Caster sugar
125g Demerara
1 Lemon
1 Star anise
1 Cinnamon stick
400ml Water
65g Grenadine syrup (optional)
Method
Step 1
Wash the Japanese knotweed and remove any leaf from the stems. You don’t have to with younger tips, but we chose to peel the outer layer of stem off using a peeler.
Step 2
Add all ingredients to a pan and cook low and slow for 2 hours, until it resembles a jam consistency.
Step 3
Leave to cool in the fridge. Remove the cinnamon stick & star anise and fold through your grenadine syrup.
Step 4
Seal in air tight containers or kilner jars and store in the refrigerator.
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