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Clover Honey

Submitted by: mrssugar on August 1, 2011
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Clover Honey

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


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


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

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  1. 10-2

    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!

  2. 10-2

    AH!!! I think I’ve found the answer to my question….alum inhibits bacterial growth. 🙂

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