Clover Honey Recipes

CLOVER-BLOSSOM JELLY

Steps:

• To make an infusion, prepare 2 cups of clover blossoms by trimming away any green portions. Then rinse blossoms in a colander & shaking off any remaining water.Bring 2 cups of water to a boil in a large saucepan, turn the heat off, then add the clover blossoms, covering the pan after blooms are placed in water. Allow them to steep for about 45 minutes, stirring occasionally.
• Strain the flowers from the liquid. Measure two cups of the infusion and return it to the saucepan - the mixture will rise quite a bit when it's boiling so it's best to use an over-sized pan.
• Add lemon juice and sugar and turn heat to medium high, stirring constantly. Bring the infusion to a hard boil that won't stir down. (220 degrees)
• Add the pectin and boil for two minutes. Reduce heat if necessary to avoid boiling over.
• Ladle jelly into hot, sanitized jars, leaving 1/4" headspace. Screw on 2-part canning lids. Place jars in boiling water of a water-bath canner for 5 minutes.
• Remove jars and place on a towel, out of drafts and allow to cool for 24 hours. Test the lids to make sure the jars are properly sealed after that time.

HOMESTEADER HONEY

Steps:

• 1. Use a strainer wash blooms in cold water (gently rinse and remove. Dry with the paper towels. Make sure that you do not have any leaves or green parts on the blossom. This will make the honey come out tasting wild or grassy.
• 2. Mix the water, sugar, Karo and alum in a large saucepan or pot, and boil for 10 minutes. Then remove from heat. NOTE: i have seen a recipe for this that just say use a 5 pd bag of sugar.
• 3. Add dry ingredients (blossoms) You can let this steep from 10 minutes to 3 hrs. The longer the steep the more flavor, I never went over an hour myself. If you are planning on canning the clover honey, for long term storage, then you should be sterilizing your canning jars during this steeping period.
• 4. Strain through cheese cloth. Make sure no plant matter goes into your honey.
• 5. Bring back to a boil in a large sauce pan. Pour into hot sterile jars. Waterbath for 10 minutes seal and store.
• 6. OPTIONAL: I add the Karo syrup as it helps stop the honey from returning to sugar. OPTIONAL: I would think you could use just clover blossoms if no fireweed is available. Optional you can also add a 1/3 of a cup of black berry's or other berries for a deeper color or flavor per friends who have made this (I have not tried this yet). Make sure you add when steeping.

CLOVER HONEY

Steps:

• Pick blossoms and set aside.
• In a medium pot, bring sugar and water to a boil for 6-7 minutes.
• Stir in alum.
• Remove from heat and add blossoms.
• Let stand for 20 minutes.
• Strain through a double layer of cheesecloth and bottle.

BEELESS HONEY

Steps:

• Pour water, sugar, and alum into a large saucepan or Dutch oven. Place over high heat and bring to a boil. Reduce heat to medium and boil for 10 minutes. Skim any scum that forms on the top.
• Remove syrup from the heat and stir in flowers. Allow to steep for 10 minutes, then stir, and strain into storage jars.

CLOVER HONEY

Steps:

• Wash clover and rose petals throughly in cool running water; drain well. Pat dry. Place in a large metal bowl; set aside. , In a large heavy saucepan, bring sugar and water to a boil, stirring constantly. Boil without stirring until a candy thermometer reads 220°; remove from the heat. Pour over clover and rose petals; let stand for 45 minutes. , Pour through a double thickness of cheesecloth; discard clover and rose petals. Pour honey into jars; store in the refrigerator.