Yep, the honey bees will just have to share Spring's bounty.
I have always been intimidated by canning. About a year ago, I finally got the courage to try my own hand at it. My first attempt was with blueberry jam. It came out more like syrup, but tasted fantastic. After some trial and error, I perfected it. I'm not an expert, but I have become pretty good at it. The Ball Complete Book of Home Preserving is the best book on canning that I have found. It has so many recipes and it perfect for all levels of canning. It also encourages you to experiment with your own recipes. What I really wanted was a good Clover Jelly recipe. I found one on the internet that was close to what I needed but not exactly.This is my recipe and I hope you enjoy it. White Clover Jelly tastes just like honey.
White Clover Jelly recipe
2 cups White Clover infusion (tea): steep 3+ cups packed flowers in 2 cups boiling water. In a sauce pan.Turn off the heat and let it sit for at least 2 hours.
1/4 cup lemon juice
4 cups sugar
1 box of Pectin (Sure Jell is what I used)
Go outside and pick about 3 cups of Clover. Flowers only, not the stems. Carefully rinse them with cool water.
Make your Clover infusion. While it is cooling, push the clovers down into the water.
Once the Clover infusion has cooled. Strain the "tea" with cheese cloth. A NEW pair of pantyhose works great too. I cut one leg out of the pantyhose and stretched it over a canning funnel. It worked perfectly.
I then squeezed out the last of the tea and threw the pantyhose away.
Get your canning pot ready with enough water that it will cover the jars. Bring to a boil.
In a large stock pot, add Clover infusion, lemon juice, and sugar. Keep stirring.
Bring to a boil that you can't stir away. Add pectin and boil 2 minutes stirring constantly. Turn off heat. Ladle into hot sterile jars. Wipe the rim of each jar with a damp paper towel. Put lids and seals on. Place jars in canning pot. Make sure they are fully submerged.
Bring to a boil. Boil 20 minutes. Remove Jars and place on a towel. Leave them alone until fully cooled.
Enjoy on toast or biscuits.
Note: After canning several different things, I have found out that the amount of pectin differs sometimes. One box worked perfectly in this recipe for me.