Red Clover Jelly

English muffin covered in jelly on a small plate with a red clover garnish.

Red clover jelly is a delightful way to capture the essence of summer. Lightly floral with a hint of sweetness, this homemade jelly is quick, budget-friendly, and makes a unique addition to breakfast spreads or afternoon tea. It's a simple recipe that brings a touch of charm to any pantry.

Course Condiments

Cuisine Wild Food

Prep Time 15

Cook Time 5

Total Time 5

Servings servings

Calories 102kcal

Author Diane Gail

Equipment

Quart jar with lid
Fine mesh sieve or flour sack towel
Heavy-bottomed saucepan
Measuring cups
Wooden spoon
Jelly jars with lids

Ingredients

2 cups red clover blossoms cleaned and trimmed
4 cups water heated close to a boil
1/4 cup lemon juice
1 pkg sure jell 1.75 oz
4 cups sugar

US Customary - Metric

Instructions

Prepare infusion: Place cleaned and trimmed red clover blossoms in a quart jar.
Add hot water: Fill the jar with hot water, close to a boil. Loosely place a lid on the jar.
Steep and strain: Allow to steep for 24 hours. Strain the clover blossoms from the water using a fine mesh sieve or flour sack toweo.
Heat mixture: Pour 2 cups of the clover-infused water into a heavy-bottom saucepan. Add lemon juice and pectin. Bring to a rolling boil over medium-high heat.
Add sugar: Stir in sugar and return to a rolling boil. Boil for 1 minute, stirring continuously.
Jar and cool: Pour the hot jelly into clean jelly jars and allow to cool completely.
Seal and refrigerate: Place lids on the jars and refrigerate. Consume within 1 month.

Video

Notes

For a stronger infusion: Let the clover blossoms steep for an additional 12 hours to deepen the flavor.
Check for pectin alternatives: If avoiding store-bought pectin, you can substitute with homemade apple pectin for a natural thickener.
Experiment with flavors: Add a sprig of mint or a splash of vanilla to the infusion for a unique twist.
Ensure a good set: Stir the pectin thoroughly and boil for the full minute to ensure the jelly sets properly.
Store extras properly: If not consuming within 1 month, consider processing jars in a water bath canner for longer shelf life. Without a proper canning method this jelly is not shelf stable.

Nutrition