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Clover Jelly Recipe- A Delicious, Floral Jelly
Preserve the taste of spring with this light, floral jelly that will brighten even the coldest wintry morning. Top your English muffins, fill homemade jelly rolls, or sneak a spoonful right out of the jar. This simple jelly is one that you won’t want to miss.Jump to Recipe
This delicious Clover Blossom jelly is a type of floral jelly made with the blossoms from clover plants.
Floral jellies are basically a strong tea or infusion that gets combined with sugar, lemon juice, and pectin so that it will set. You can make jelly from the flowers of fireweed, wild rose, lilac, chamomile, violet, and, of course, clover.
Our main homestead garden has 12 large raised beds, as well as several stretches of ground where we can grow sunflowers, pumpkins, and clovers. After the snow finally melted this spring, the clover exploded. In a matter of weeks there were blossoms everywhere- the whole garden was crawling with happy honey bees and other pollinators.
I consulted the internet looking for a different type of jelly recipe (anyone familiar with manzanita?) and instead found descriptions of a clover jelly. It sounded delicious and simple, so I decided to give it a shot.
Ingredients for this Clover Jelly Recipe
The most important ingredient for making clover jelly is the clover blossoms themselves.You can use red or white clover for this recipe- I used a mix of both, but mostly red.
Pick the blossoms after they’ve opened all the way, but haven’t completely dried out yet. You’ll need about 4 cups of blossoms per batch of jelly.
Besides blossoms, you’ll also need sugar, water, lemon juice and pectin.
You can use normal pectin or low sugar pectin. In this batch, I used the standard, powdered pectin- which requires approximately equal amounts of sugar and liquid.
So the rundown for ingredients will look like:
4 cups of Clover Blossoms
4 cups of Sugar
1/4 cup Lemon Juice
1 box Powdered Pectin
Equipment You’ll Need to Make this Clover Jelly Recipe
This recipe is pretty simple, you’re certain to have everything you need if you’ve made jelly or jam before:
Jars (I prefer half-pints)
Lids & Rings
How to Make this Clover Jelly Recipe:
Place the 4 cups of clover blossoms into your saucepan, then add enough water to submerge the blossoms. Bring the water/blossoms to a boil then turn down the heat to low. Allow the blossoms to simmer for half an hour, then turn off the heat and let the mixture cool to room temperature.
After the clover blossom infusion has cooled, pour the liquid through the sieve. You’ll want 4 cups of this infusion per batch of jelly that you plan to make.
Warm the clover infusion up in the saucepan again- adding the lemon juice..
Add 1 box of powdered pectin (or follow the directions for “cooked jelly” on the pectin brand of your choice) then bring the mixture to a boil.
Arrange your jars, lids, and rings so they are ready to use.
After 2 minutes at a hard boil add the 4 cups of sugar.
Bring the mixture back up to a hard boil for 1 minute- be sure to stir continuously to prevent jelly boiling over.
Immediately ladle the hot jelly mixture into your jars, leaving ½ – 1” headspace.
Top with a clean lid and ring as you go- you want the lids to be placed on the jars while the jelly is as hot as possible.
Leave the jars of jelly to cool, set, and seal on the counter overnight. You should begin to hear pinging as the jars seal after a few hours.
The jelly is shelf-stable as is, and won’t spoil due to the high sugar content. However, if you’d like to water bath the jars, you can. (Place the hot jars in your water bath and process for 10 minutes)
As always, label your jars with the contents and date. Keep out of direct sunlight to ensure the longest shelf-life you can..
The jelly will be shelf-stable for at least 12 months- but good luck not eating it all by then!
Ways to Use this Clover Jelly Recipe
This jelly has a light floral taste and a beautiful bright color. It’s a delicious and charming addition to the breakfast table- especially during the darker days of winter.
I like to use this clover jelly recipe as a topping on toast and English muffins, as well as pancakes or waffles. It can also be a delicious addition to jelly rolls, homemade doughnuts, or even thumbprint cookies.
Jellies are also a delicious addition to homemade marinades and glazes. Or even warmed up and poured over ice cream.
Related Recipes to this Homemade Clover Jelly
Can’t get enough of this Clover Jelly recipe? If you’re looking for something to enjoy with your homemade jelly- this bread recipe is a simple and delicious way to have toast from scratch. This biscuit recipe is another great option for pairing with jelly.
The last recipe I’ll leave you with is probably the best suggestion of all: a spicy twist on this clover jelly recipe. It’s a flavor combination that you don’t want to miss- you can find that post here.
Thank you so much for reading this post and trying out this Clover Jelly recipe! I would love to hear from you- how did it go? What’s new on your homestead? Do you have another canning recipe that I should try?
Leave a comment below, or reach out on Instagram: @ EmigrantFarms.
Clover Jelly Recipe
- Whisk, Spoon, Ladle
- Glass measuring cup
- Canning funnel
- Jars, Lids, Rings
- 4 cup Clover Blossoms
- 4 cup Sugar
- 1 / 4 cup Lemon juice
- 1 box Powdered Pectin
- Cover the clover blossoms with water in the saucepan. Bring to a boil, then reduce to a simmer for 30 minutes.Allow the clover blossom infusion to cool to room temperature.
- Strain the clover blossom infusion- save the liquid, measuring out 4 cups worth.
- Add the reserved clover infusion, lemon juice, and powdered pectin to the saucepan. Bring to a heavy boil for 2 minutes. Stir continuously.
- Add the sugar to the saucepan- bring the clover infusion back to a hard boil for 2 minutes- stir continuously.
- Immediately ladle the hot jelly into your jars- add the lids and rings quickly- leaving 1/2" to 1" of headspace.
- Let the jars of jelly cool on the counter overnight. This will allow the jelly to set and the jars to seal.Label the jars, store in the pantry up to 18 months.