Japanese Knotweed Jam is a modern British recipe for a classic tart of a pastry based topped with Japanese knotweed jam with an almond frangipane filling into which Japanese knotweed pieces are inserted. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed Jam.
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This is lovely jam recipe using the massively invasive Japanese knotweed. Tasting of rhubarb crossed with earthy fruit its the perfect addition to a scone and clotted cream, for the preparation of jam tarts, simply to fold through dessert recipes.
Ingredients:
450g Japanese knotweed stems (peeled weight)
125g Caster sugar
125g Demerara sugar
1 Lemon (juice and finely-grated zest)
1 Star anise
1 Cinnamon stick
400ml Water
65ml catkin syrup or Japanese knotweed syrup (optional)
Method:
Wash the Japanese knotweed and remove any leaves from the stems (also remove the tips). Once washed peel off the outer layer of skins from the stems (if very young you don't have to do this). Now chop the stems into 2cm lengths
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Place the knotweed pieces in a pan along with the sugars, lemon juice and zest, spices and water. Bring to a boil, reduce to a simmer and cook, partially covered for about 2 hours until the knotweed stems break down and the mixture thickens to a jam-like consistency.
Allow to cool in the pan for 20 minutes then turn into a heat-proof bowl and set aside to cool in the refrigerator. Once cold remove the cinnamon stick and star anise then fold through the syrup (if using).
Seal in air tight containers or kilner jars and store in the refrigerator.
