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Clover Honey originally from Taste of Home, modified to work better by me. When picking the flowers, make sure nothing has been sprayed with insecticide. I have used my own rose petals from the garden when I can not find wild roses. I would not use anything from the florist, since they may be treated with who knows what. This is soooo good. I have read that some people use something called fireweed to make this instead of rose petals. Also some use dandelions, I have not tried that. Use it like you would real honey, over oatmeal or pancakes, in tea, whipped in butter, etc. P.S. I am not a rocket scientist when it comes to canning, call your local extension when in doubt about water bath times.
Difficulty: Easy
Servings: 4 1/2 pints
Ingredients
60 fresh white clover blossoms
40 fresh red clover blossoms
3 tablespoons wild rose petals
5 pounds sugar (equals 10 cups)
3 cups water
1 teaspoon powdered alum
Directions
Pick over the clover, removing all the green leaves and stems. Wash the clover and rose petals in a strainer with cool water, drain well, set on a paper towel to pat dry a bit. Place in a large metal bowl. Set aside.
In a large heavy saucepan, bring sugar, water and alum to a boil, stirring constantly. Boil without stirring until candy thermometer reads 225 for about 5 minutes. Don’t stir, you don’t want crystals to form.
Remove from heat, pour over clover and rose petals – let stand about 45 minutes. Pour through a double layer of cheesecloth lining a strainer. Squeeze the cheesecloth really well to get the good flavor out. Pour honey into jars, store in refrigerator.
Makes 4 1/2 pints.
You can add a couple of raspberries or blackberries to the flowers to turn your honey a pretty color, otherwise it is a beautiful golden color.
I BWB my jars 10 minutes for 1/2 pints, 15 minutes for pints.
Categories: Boiling Water Bath, BWB Condiments, BWB Jams, Jellies, Butters & Preserves, BWB Marmalades & Conserves, BWB Other, BWB Sauces, Canning, Condiments, Gift Basket Goodies, Other Condiments, Sauces, Syrups
Submitted by: mrssugar on August 1, 2011
judy2shoes says:
Could you tell me what use the alum has in the recipe. I know that it can be used to make pickles stay crisp but I don’t understand it’s use here. Thank you! I really want to give this a try!
On October 2, 2013 at 10:50 am
judy2shoes says:
AH!!! I think I’ve found the answer to my question….alum inhibits bacterial growth. 🙂
On October 2, 2013 at 10:51 am