White Clover Jelly Recipe

Clovers are prolific and often regarded as weeds. We have been conditioned to think, a yard full of clovers needs mowing! But in reality, clovers are beautiful flowers with many health benefits. This tiny flower is also a favorite of bees. Red clovers were traditionally used as a blood purifier while white clovers were associated with fairies and also purity.

Both clovers contain healing properties for our body. White clover (Trifolium repens) contains vitamins A, B2, B3, C and E as well as nutrients and minerals like magnesium, Chromium, potassium, and calcium. (Trifolium repens) has a delightful vanilla-apple flavor that it lends to teas, baked goods, and of course, jelly. As an herbal remedy, white clover is helpful with rheumatic and joint pain, boosting the immune system, congestion and cold symptoms.

White clover jelly is such a treat. If you have children, this is a great family activity as kids love to gather the flowers and love the sweet taste of the jelly.

For this recipe, you will need:

*2 cups of fresh clover flowers (stems removed)

*Original Pectin (3 TBS)

*4 cups sugar

*1/4 cup bottled lemon juice

*Water bath canner and canning tools

*Mason Jelly jars with lids and rings (5)

*Water bath canning tools

*1 quart sized jar

*2 TBS vinegar

* 2 1/2 cups boiling water

First you will need to gather the 2 cups of clover blossoms. Choose fresh, soft and fluffy white clover flowers, selecting carefully and not picking any spent brown blooms. (watch out for bees as they are partial to these flowers).
Next, rinse the flowers in cold water in a colander to rinse off any dirt, debris, or insects.
Place the rinsed flowers in a quart sized mason jar and set the jar on a towel or surface that is heat safe. Pour the boiling water into the jar and fill it (I like to boil the water in a kettle for easy pouring!), Cap the jar with the lid and ring and let the infusion sit overnight.
Set up your canning area with your cleaned tools, towel, and jars. You can also begin warming your water bath and jars.
Strain your clovers through using a cheesecloth or jelly strainer, leaving you with a milky, yellowish color liquid.
Pour the liquid into a pot. Add in your lemon juice and pectin.
Turn the heat to high and stir until it reaches a boil. Set a timer and stir through the boil for 1 minute.
Add in the sugar and bring to a boil once again. Stir continuously. When it reaches a boil, set timer and stir for one minute more.
Remove from heat and skim off any foam residue which may have settled on the top.
Ladle jelly into jars and leave 1/4 inch headspace. De-bubble.
Wipe off the top and sides of rims of each jar with vinegar after filling and place the lid and ring on (finger tight).
Place filled, lidded jars into canner.
Process for 10 minutes. Turn off heat.
Let sit in canner for about 10 minutes. Carefully remove lid from canner and lift jars from water bath.
Let jars sit on a towel for 24 hours undisturbed.