White Clover Jelly

White Clover contains a lot of essential vitamins and minerals including vitamins A, B2, B3, C, and E as well as magnesium, potassium, chromium, and calcium and that the clover may provide health benefits and provides a boost to your immune system.  Turning the white clover flowers into a delicious jelly is a good way to get all of the health benefits and have a unique jelly for your morning toast or as a special gift to a friend.

Ingredients

  • 4 Cups of White Clover flowers (that’s about 750 flowerheads)
  • 1 Package of “SureGel” pectin
  • 4 Cups of water
  • 4 Cups of Sugar
  • 2 Tablespoons of Lemon Juice
  • Jelly jars (either 4 oz. or 8 oz. or both!)

Step 1: Make the White Clover Infusion (aka: tea)

  1. Place the 4 cups of white clover flower heads into an 8-quart pot.
  2. Bring 4 cups of water to a rolling boil and carefully pour it over the flower heads.
  3. Add the lemon juice and stir gently.
  4. Allow the mixture to cool to room temperature on the countertop.
  5. Cover and refrigerate for at least 12 hours. For a stronger white clover flavor, refrigerate for up to 48 hours.

Step 2: Strain the Infusion

  1. Remove the pot from the refrigerator.
  2. Strain the liquid through a fine-mesh sieve, cheesecloth, or coffee filter to remove all flower material.
  3. Return the strained liquid to the pot.

Step 3: Add Pectin and Sugar

  1. Stir in the powdered pectin until completely dissolved.
  2. Place the pot on the stove and bring the liquid to a full rolling boil.
  3. Add the 4 cups of sugar and stir until dissolved.
  4. Return the mixture to a full rolling boil.

Step 4: Cook to the Jelly Stage

  1. Boil for 2 minutes, then check the temperature with a candy thermometer.
  2. The jelly should reach between 217°F and 220°F.

If the temperature is below 217°F:

  • Continue boiling for an additional 2 minutes.
  • Recheck the temperature and repeat as necessary until the proper temperature is reached.

Jelly Test Tip:
To help ensure success, dip a very cold spoon into the hot jelly. Allow the liquid to run off the spoon:

  • If it drips off in thin drops, continue boiling.
  • If it begins to sheet together or slightly gel as it falls, it is ready for canning.

Step 5: Fill the Jars

  1. Remove the pot from the heat.
  2. Carefully ladle the hot jelly into clean canning jars. This recipe yields approximately:
    • Five 8-ounce (half-pint) jelly jars
    • One 4-ounce jelly jar
  3. Leave 1/4-inch headspace at the top of each jar.
  5. Remove any air bubbles and wipe the jar rims clean with a damp cloth or paper towel.
  6. Apply lids and bands until fingertip tight.

Step 6: Water Bath Processing

  1. Using a jar lifter, place the filled jars into a boiling water bath canner.
  2. Process the jars at a full rolling boil for 10 minutes.

Step 7: Cooling and Storage

  1. After processing, carefully remove the jars with a jar lifter.
  2. Place the jars on a towel-covered countertop.
  3. Allow them to cool undisturbed for 24 hours.