Quick Japanese Knotweed Jam with Mint

Tart, sweet. and cooling, this Japanese knotweed jam takes no time to make, and has a dynamic, complex flavor despite only using four ingredients! Thickened with chia seeds, you don’t need to worry about your jam getting to the right temperature and setting right, the chia will do all the work for you. Go to your nearest knotweed cluster, harvest a few stalks, and get jam making. Your taste buds with thank you!

Skip the Post, Click for a Print-Friendly Recipe!

Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. While I assume responsibility for the accuracy of the information provided on this site, I can’t responsible for the accuracy of your information. Consult multiple websites, books and local experts, and when it doubt, do without.

Foraging Japanese Knotweed

I grew up with Japanese knotweed everywhere. It edges the path behind my house, and creeps into the backyard. The conservation lands are also covered with the bamboo-like stalks- just about everywhere you go you can find stands of Japanese knotweed, taking up space where the native plants used to grow. Japanese knotweed has red stalks with green leaves, and grows straight out of the ground in large clusters. As the plant ages, the stalks grow woody and brittle but when they’re young, they have a similar taste and texture to rhubarb. Crunchy, sour, but with some more lemony, grassy flavor.

Different places have different policies for foraging Japanese knotweed. In Japan, where it’s native, Japanese knotweed is just another vegetable. Here in the US, it’s wildly invasive, and really can’t be over-picked. However, because it’s such a hearty and invasive plant, it also has the tendency to be sprayed with herbicides that can make humans pretty sick. Make sure the area you’re picking from doesn’t participate in spraying chemicals before you eat. I’ve heard that in other areas of the world, picking Japanese knotweed is not allowed or frowned on, since it can propagate and spread through the smallest clippings. Make sure you abide by any local policies, and if you do choose to forage Japanese knotweed don’t throw fresh bits and pieces in the trash. I do my best to prevent spreading knotweed by microwaving any bits that I’m not eating- leaves, roots, or older stalks- before discarding them.

Look for knotweed in wet areas- river banks, marshes, trailside, and the like. Try to pick Japanese knotweed when it’s less than a foot tall- my personal policy is if it’s too long to look like an asparagus, it’s too long. Unnecessary personal fact- asparagus is the one vegetable I just do not like. Don’t expect any asparagus recipes any time soon. The stalks are reddish-green, speckled and hollow except where it segments. The young leaves are dark purple or green, and triangular shaped. Knotweed can be eaten raw or cooked, although I prefer eating my foraged foods cooked as it reduces some of the risks of eating wild foods.

Looking for Vegan Japanese Knotweed Recipes? Try one of these!

• Japanese Knotweed Recipe: Knotweed Pop-Tarts
• Knotweed & Strawberry Compote Over Oatmeal
• Invasive Japanese Knotweed Vegan Chutney
• Strawberry and Japanese Knotweed Crisp
• Sour Japanese Knotweed Soup
• Invasive Japanese Knotweed Salsa (Vegan)

How to Make Japanese Knotweed Jam

Firstly, this jam isn’t really a true jam. We decided to go for a chia seed jam for this recipe, since it’s quick, easy, and gives you all the nutritional benefits of chia seeds. Plus, we’re in a heatwave, and I’m not about to start canning.

With all that being said, this recipe is super easy! We’re going to start with our Japanese knotweed, and make sure all the leaves are removed and the stalks are well washed. Chop the knotweed up- I chopped it in small pieces, similarly to how I would usually chop celery. Throw that in a saucepan with the sugar and some water. Because this isn’t a real jam, you can add a little more or less sugar to taste and it will be just fine. Bring that to a simmer, and cook, stirring, until the knotweed has broken down and doesn’t have much shape anymore. Take it off the heat, and let’s finish it off. Add a tablespoon of finely chopped fresh mint (alternatively, you could use half a tablespoon of dried mint), and your chia seeds. Mix it all together, and put it in your jar (this should make around a pint of jam). Let it sit in the fridge overnight, and enjoy! Because this is a quick jam, it needs to be stored in the fridge.

Quick Japanese Knotweed Jam with Mint

Click for a Print-Friendly Recipe!

Like our Work? Great vegan recipes cost money to make! Help us buy cashews, kale, tofu, and other important things.

Like this Post? Pin it!