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.