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White Clover Jelly

A unique and delightful jelly made from white clover flowers, perfect for spreading on toast or using in desserts.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 day
Servings: 6 jars
Course: Dessert, Spread
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 4 cups White Clover flowers Picked from a clean area
  • 4 cups water Boiling water
  • 1 package powdered pectin
  • 2 Tbsp lemon juice
  • 4 cups sugar Adjust based on sweetness preference

Method
 

Preparation
  1. Pick the white clover flowers from a clean area, ensuring no chemicals have been used nearby.
  2. Remove the stems from the flowers, keeping only the blossoms.
  3. Add 4 cups of boiling water to the flowers in a large bowl or pot.
  4. Stir in 2 tablespoons of lemon juice to the flower tea.
  5. Cover and place in the refrigerator for 24 hours to steep.
Cooking
  1. After 24 hours, strain the flowers from the liquid using a fine mesh strainer or cheesecloth.
  2. Pour the strained liquid into a pot and bring it to a boil over medium heat.
  3. Add the powdered pectin and stir well. Bring it back to a boil for one minute, stirring continuously.
  4. Add 4 cups of sugar to the pot and stir to dissolve the sugar completely.
  5. Boil the mixture for an additional 1 to 2 minutes.
  6. Ladle the jelly into canning jars, filling them nearly to the top.
  7. Wipe the rims of the jars clean and remove any air bubbles by tapping gently.
  8. Add lids to the jars and secure them tightly.
  9. Water bath can the jars, processing them for 10 minutes in a rolling boil.
  10. Once done, remove the jars and place them on a dish towel on the counter.
  11. Do not disturb the jars for 24 hours to allow them to set properly.

Notes

For best results, ensure flowers are picked clean and gloves are used when handling. Adjust sugar based on taste preference. To test consistency, use a cold plate before canning.