Rachel Lambert: forager, author, guide

Japanese knotweed jam recipe

Luscious spoonful of foraged Japanese knotweed

A delectably thick, fruity-flavoured jam which is gorgeous as a layer in Japanese knotweed frangipane or lathered onto toast.

If your not familiar with this as an edible wild food, I highly recommend it for flavour, health benefits and as a way to manage the spread of this invasive plant. Find out more about Japanese knotweed on these blogs; Eating Japanese knotweed and Tricks for making Japanese knotweed edible. Meanwhile, here's the recipe....

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2 comments on “Japanese knotweed jam recipe”

  1. I enjoy reading, imagining and looking at photos.... still not making the time to make the jams . Look so yummy

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