Clover Jelly

5 from 3 votes

Clover jelly has a unique fruity flavor that changes based on the clover flowers' color. Try red clover for a plum taste or white for a tropical pineapple flavor. If you have crimson clover, you can even make a jelly that tastes almost exactly like red currant. And they all have wonderful, sweet floral undertones, too!

Prep Time15

Cook Time5

Canning Time (optional)10

Total Time30

Course: Jelly

Cuisine: American

Keyword: Floral Jelly

Servings: servings, Makes 5 to 6 half pint jars

Author: Ashley Adamant

Equipment

Ingredients

For the Clover Tea

2 to 4 cups fresh clover blossoms red, white, or crimson, de-stemmed
4 cups water

For the Jelly

4 cups clover tea strained
1/4 cup bottled lemon juice or 1 teaspoon citric acid
1 box powdered pectin 1.75 oz, regular, such as Sure-Jell original or 6 Tbsp bulk pectin
5 cups granulated sugar

Instructions

Bring the water to a boil and pour it over the clover blossoms, pushing them down until fully submerged. Steep for 15 to 20 minutes.
Strain the tea through a fine mesh strainer, pressing gently on the blossoms. Measure the strained tea, adding water if needed to reach the full amount called for.
Pour the clover tea into a large pot and stir in the lemon juice. Bring to a boil, then whisk in the powdered pectin until completely dissolved. Boil hard for 1 full minute.
Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute, then remove from heat and skim off any foam. (Do not add the sugar before or with the pectin, or the jelly won't set.)
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and apply bands fingertip-tight.
Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off the heat and let jars rest 5 minutes before removing. Cool undisturbed 12-24 hours before checking seals.

Notes

Clover Varieties: True clovers in the Trifolium genus are the ones to use, including red, white, and crimson clover. Stick with the low, round-headed clovers from a lawn or field, and don't substitute sweet clover (Melilotus), which is a taller, spike-flowered plant and a different species.

Harvest Safely: Gather blossoms only from areas free of herbicides, pesticides, road spray, and pet traffic. Pick the flower heads in full bloom and give them a quick rinse to clear out any insects before steeping.

Use Bottled Lemon Juice: Bottled lemon juice has a steady acidity that fresh lemons can't promise, and that acidity is what keeps this jelly safe to can. Use the full amount, and don't cut it back or swap in fresh. Citric acid works in its place at 1 teaspoon for the 1/4 cup of lemon juice.

Don't Double the Batch: Pectin jellies set on a precise balance of liquid, sugar, and pectin, and a doubled pot often refuses to gel. For more than one batch, cook them one at a time.

Give It Time to Set: Pectin jelly can take 24 to 48 hours to firm up. If it still looks loose the next day, hold off on re-cooking and check the troubleshooting guide first.

Low Sugar Option: For a less sweet jelly, use Sure-Jell Low Sugar or Pomona's Universal Pectin and follow the package directions for mint jelly. With Pomona's, increase the lemon juice to 1/2 cup, since it doesn't contain the added citric acid other pectins do. Reducing the sugar lowers the yield.

Make the Tea Ahead: The clover tea can be steeped and refrigerated for a day or two before you turn it into jelly, which lets you split the work over two sessions.

Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. Without canning, store in the refrigerator for a few weeks or the freezer for up to 6 months. Refrigerate after opening.

Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.

Nutrition