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.