A slightly sweet puree of knotweed for cooking into jams, banana bread, cakes, etc. Use in combination with apples for the best flavor.
Keyword: Japanese Knotweed, Mushroom Puree
3lbsabout 10 cups chopped young, japanese knotweed shoots, washed, leaves removed, peeled if taller than 1 ft
1.5cupssugaror an equal volume of another sweetener, like maple syrup (remember liquid sweeteners will contain more water though, which will have to be reduced to get a similar consistency)
Chop the knotweed shoots into 1 inch pieces. In a deep saucepot, combine the knotweed water and sugar. Cook, uncovered, for 15 minutes on medium heat, until the knotweed is completely soft, and has given off a lot of water.
Transfer the mixture to a highspeed blender and puree until very smooth. Transfer the puree to a container, label, date, and refrigerate until needed. The puree can also be frozen.