kuzu/kudzu; sugarless berry jam

[Guest guest]

to people in the south, kuzu/kudzu is a swearword. they imported it from Asia

and it invaded a lot of land. ground cover. Puts new meaning to the word

" thickener "

 

see definition below

 

 

* Exported from MasterCook *

 

Blackberry Jam (sugar-free)

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 0 Preparation Time :0:00

Categories : 2send Autumn

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

11 ounces apple juice concentrate

or apple and black currant concentrate

1 pound blackberries -- plus

6 ounces blackberries -- combined

3 tablespoons kuzu root (thickener)

 

1. In a saucepan bring the juice concentrate and blackberries to boil and simmer

for 15 minutes.

 

2. Dissolve the kuzu in twice as much cold water and add to the fruit. Stir

continuously for a few minutes whilst still on the heat, until mixture begins to

thicken.

 

3. Once cool, store in an empty jam jar in the fridge and consume within two

weeks.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Kuzu (Kudzu) is taken from the root of a Japanese vine. Kuzu is highly alkaline

forming; it helps to neutralize acidic ingredients, such as tomato and other

fruit juice, in soups and sauces. It also thickens like cornstarch. The plant

is grown (overgrown) in the southeastern United States.

 

Source:

" RECIPES FOR AUTUMN "

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Per Serving (excluding unknown items): 842 Calories; 4g Fat (3.6% calories from

fat); 6g Protein; 207g Carbohydrate; 34g Dietary Fiber; 0mg Cholesterol; 78mg

Sodium. Exchanges: 13 Fruit.

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

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