Go Back
–+ servings
Flower Jelly

Flower Jelly Bliss: Create Sweet, Floral Memories at Home

Discover how to make Flower Jelly, a delightful Wild Red Clover Jelly perfect for spreading on scones or adding to yogurt.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Infusion Time 1 day
Total Time 1 day 40 minutes
Servings: 4 jars
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly Base
  • 2 cups Red Clover Blossoms Ensure clean and healthy blooms.
  • 4 cups Water Use heated just below boiling.
  • 1 cup Lemon Juice Provides acidity.
  • 1.75 oz Pectin (Sure Jell) Mix thoroughly for best results.
  • 4 cups Sugar Acts as a preservative.
For Optional Additions
  • 1 sprig Mint (optional) Adds a refreshing twist.
  • 1 tsp Vanilla Extract (optional) Enhances flavor profile.

Equipment

  • quart jar
  • Fine mesh sieve
  • heavy-bottom saucepan
  • jelly jars

Method
 

Step-by-Step Instructions for Wild Red Clover Jelly
  1. Prepare the Infusion: Place cleaned red clover blossoms into a quart jar and pour near-boiling water over them. Cover loosely and let infuse at room temperature for 24 hours.
  2. Strain the Blossoms: Using a fine mesh sieve, strain the mixture into a bowl, filtering out the blossoms.
  3. Combine Ingredients: In a saucepan, pour 2 cups of strained infusion, add lemon juice, sprinkle with pectin, and heat while stirring until it reaches a rolling boil.
  4. Add Sugar and Boil: Gradually add sugar while stirring continuously. Keep boiling for 1 full minute.
  5. Jar the Jelly: Pour the hot jelly into clean jars, leaving half an inch of headspace. Tap to release bubbles and cool at room temperature.
  6. Refrigerate and Enjoy: Seal lids and refrigerate to set. Consume within one month for best flavor.

Nutrition

Serving: 1jarCalories: 100kcalCarbohydrates: 25gSodium: 5mgPotassium: 50mgSugar: 24gVitamin C: 5mgCalcium: 1mgIron: 1mg

Notes

Allows for variations in flavor with optional mint or vanilla. Perfect for scones, yogurt, or as a glaze for pastries.

Tried this recipe?

Let us know how it was!