How To Make Clover-Blossom Jelly (with Canning Instructions)

by Texas Homesteader ~ 

Making Clover-Blossom Jelly is simple and results in a delicious, spreadable jelly you can enjoy. We have many clover blossoms in the pastures. Why not make Jelly with those fragrant blooms? It is delicious! 

Making Clover-Blossom Jelly. We have many clover blossoms in the pastures. Why not make Jelly with those fragrant blooms? It is delicious! #TexasHomesteader

Although we often plant winter rye and clover for early grazing opportunities for our cattle herd, we planted clover heavily in the pen right next to the beehives. It’s beautiful in full bloom!

We’ve kept the cattle off of this piece of land to allow the bees to do their thing with all the clover blossoms. I suspect there’s not a much sweeter delight than home-grown clover honey #amiright?

But as we were walking through that paddock recently I commented to RancherMan how fragrant those blossoms were. Wonder if I can make jelly from them? Hummmm…

Homemade Blossom Infusion Jelly

I decided to use the same recipe that I use to make my Honeysuckle Jelly. But I mean, it’s just a blossom infusion, right??

Honeysuckle jelly tastes just like those childhood memories. #TexasHomesteader

I knew I wanted to make more than one batch. So I went to the paddock with my basket and carefully picked about 4 cups of clover blossoms instead of just 2 cups.

I mostly picked white clover blossoms but I also harvested some crimson clover blossoms as well. Maybe they will give an interesting tint of color to my jelly.

As I was harvesting the blossoms I was careful to remove any part of the green stem that might still be attached to the blooms.

I’ve heard the greenery can cause your jelly to have an off or bitter taste. Can’t have that now can we??

Then I brought the blossoms inside and dumped them all into a colander. I rinsed them thoroughly and then I started to make my infusion.

Making Clover Blossom Infusion

Making the infusion was easy. Since I was planning on making two batches of infusion I measured out 4 cups of water instead of just two. Then I brought it to a boil.

After it boiled I turned off the heat and dumped the double-batch of blossoms into the hot water. I gave it all a quick stir to immerse the blooms & then covered the pot with the lid.

I typically like to allow the infusion to do it’s thaaaaang for at least 45 minutes. But I allowed this infusion to cool completely. Then I stored the whole shebangie in the fridge overnight to infuse a little more.

The next morning I brought it out and strained out the blossoms. I even gave the blossoms a gentle squeeze to make sure all the infusion was being captured.

Then into the compost bucket the spent blooms went. Nothing wasted!

My infusion was pretty dark like strong tea. I wonder what that will do to the color of the jelly? Time will tell!

Prepare Canning Supplies First

Before making my jelly I need to prepare my canning supplies.

So first I prepared my 1/2-pint canning jars by washing them and placing them on a cookie sheet in my oven set to 225 degrees.

I like to heat my jars to 225 degrees and hold them at that temperature while my jelly is cooking. This helps protect against cracked jars when hot jelly is poured into cool jars. It also helps sanitize my jars for food preservation.

I’d also placed my flat canning lids into super-hot (not boiling) water to soften the seals to prepare them for canning.

And the water-bath canner was filled with water and placed on a back burner to begin heating up. Perfect, all will be ready when it’s time to can my clover-blossom jelly.

Making Clover-Blossom Jelly

Now I turn my attention to making my Clover-Blossom Jelly. I measured out 2 cups of the cold infusion and poured it into my pan. (since I doubled the recipe, the other 2 cups of infusion was placed in the fridge for a second batch later.)

Note About Cooking Double Batches Of Jelly At One Time:

I’ve heard doubling blossom-infusion jelly oftentimes keeps the jelly from thickening. And my stubborn self has put that theory to the test too, resulting in my jelly not setting up.

So now I never make more than one batch at a time.

Making Clover-Blossom Jelly. We have many clover blossoms in the pastures. Why not make Jelly with those fragrant blooms? It is delicious! #TexasHomesteader

I added 4 cups of sugar and 1/4 cup of lemon juice and turned the heat to medium high. Of course I stirred as the infusion was heating up until all the sugar was dissolved.

Then I attached my candy thermometer to the side of the pan and waited for that infusion to heat to 220 degrees, stirring constantly. This is my jellying point here in NE Texas, but your gel point temperature could be different based on your altitude.


Making jelly or jam - Temperatures to reach gelling point #TexasHomesteader

When 220 degrees was attained I added a packet of liquid pectin and stirred until the mixture came to a boil again.

All that’s left to do is allow this jelly to boil for two more minutes. When the timer went off it was time to can. It’s SHOW TIME, y’all!

Water-Bath Canning Clover-Blossom Jelly

I brought out my hot, clean 1/2-pint jars and filled them with hot jelly leaving about 1/4 inch head space.

The rims were wiped off to remove any residue and I attached my canning lids & rings. Into the now-boiling water-bath canner they went.

I processed them in the water-bath canner for 5 minutes after the water returned to a boil. Then I brought them out and placed them on a towel on my counter, allowing them to cool overnight.

It was delightful to hear all the PINGS as the jars sealed one by one. The jelly turned out a lovely amber color.  (swoon…) Isn’t it beautiful??

Making Clover-Blossom Jelly. We have many clover blossoms in the pastures. Why not make Jelly with those fragrant blooms? It is delicious! #TexasHomesteader

When I’m canning I always put a small amount of jelly into a separate jar to be stored in the refrigerator. That way I’m able to taste the jelly before storing it away.


So after it cooled I gave ‘er a little taste. It was delicious! Sweet, subtly flavored and not too thick.

The consistency would be perfect to spread onto toast or biscuits without tearing the bread, even after the jelly was chilled.

The next morning I checked to see that all my lids were all sealed and of course they were. Yea! 

I took off the rings to keep them from rusting & wiped down the jars with soapy rag to remove any residual stickiness. Finally I labeled the lids and placed them into my pantry for storage.

Since I still had the other half of my infusion in the fridge I went ahead and made another batch of jelly. Homemade jelly makes great, well-received & very personal gifts.

So go on out & grab some of those fragrant clover blossoms while they’re fresh & make some jelly!

Yes I’ll share my recipe. You’re welcome!

5 from 3 votes

Clover-Blossom Jelly

Harvest some of those sweet clover blooms and make a delicious blossom-infused jelly. It makes a great homemade gift idea too. #TexasHomesteader

Course Jelly
Cuisine American
Keyword blossom infusion, Clover, jelly, water bath canning
Prep Time 30 minutes
Cook Time 20 minutes
Blossom Infusion Rest Time 45 minutes
Servings 3 Half-Pint Jars


  • 2 cups Clover Blossoms
  • 2 cups Boiling Water
  • 4 cups Granulated Sugar
  • 1/4 cup Bottled Lemon Juice
  • 1 Pkg Liquid Pectin


Make Blossom Infusion

  1. 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.

Cook Clover-Blossom Jelly

  1. 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.

  2. 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)

  3. Add the pectin and boil for two minutes. Reduce heat if necessary to avoid boiling over.

Water-Bath Canning

  1. 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.

  2. 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.

Recipe Notes

I’ve refrigerated the cooled infusion with the blossoms overnight, and although the infusion was dark when I strained it, the jelly ended up amber-yellow and even more intensely flavored.


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32 thoughts on “How To Make Clover-Blossom Jelly (with Canning Instructions)

  1. Shannon

    Do you have a liquid pectin you prefer?

    1. Texas Homesteader Post author

      I’ve used various brands with success Shannon, but Certo is most available in our area and is what I typically use. ~TxH~

  2. Saralee

    One other question, can you use powdered pectin instead of liquid. I found a gonga deal on it and bought 4 cases. If so, do you use a whole box? I am excited about trying this. I picked my blossoms in between rain showers this morning and I’m making the infusion now. I will make the jelly in the morning. Thank you so much

    1. Texas Homesteader Post author

      Powdered pectin is less expensive and certainly easier to store, but dang I’ve just never been successful using it. Even following the pectin instructions exactly to liquify it properly. I don’t ever have failures with liquid pectin, but powdered pectin whips me. If you’re usually successful with the powdered stuff you should be fine. ~TxH~

  3. Saralee

    Dumb question. I use dandelion blossoms to make tea and when I strain out the blossoms we eat them as a vegetable the next meal. So, can you eat the clover blossoms the same way?

    1. Texas Homesteader Post author

      I’m not a nutritionist or anything Saralee, but here’s what I personally think: Since you’re making blossom infusion with those clover blossoms, I presume that means the blossoms themselves are also edible. And with the same caveats as with dandelions – there’s no allergy situation (’cause you know folks are all different) and the blossoms have not been sprayed with insecticide or herbicide. Having said that, I’ve never eaten the blossoms. I guess I never really thought of doing so. Can someone weigh in here for Saralee’s question and your sharing own personal experience? ~TxH~

  4. Melissa Hannah

    How did you get all of the little bugs out of the blossoms?

    1. Texas Homesteader Post author

      I’ve only ever noticed our honeybees on the clover blossoms Melissa. But I do rinse all harvested blooms thoroughly in fresh water & drain in a colander, I suppose if there were a tiny insect of some kind tucked into the blooms it would be rinsed away. But I’ve never found it to be a problem. ~TxH~

  5. Chel Mar

    If you make extra amounts of the clover infused water, can you freeze it to make jelly later?

    1. Texas Homesteader Post author

      I’ve never frozen the infused water before, but I can’t imagine that it would affect future jelly. It’s just flavor-infused water so I’d imagine it would be fine! ~TxH~

  6. Lee

    That jelly sounds really good but you really should fill your jars to a 1/4 inch from the top which is what USDA guidelines recommend, then you could take them to the fair and win a prize.

    1. Texas Homesteader Post author

      Very good advice Lee. It’s always best to follow USDA guidelines. Thanks for the reminder. ~TxH~

  7. Tina Biby

    Thank you so much for sharing your recipe! I will definitely try it! When I was a little girl my aunt used to make Dandelion Jelly, which was a great memory of mine. So, I not only make Dandelion Jelly, myself, but I also wrote a children’s book called “Dandelion Jelly,” which is available on and I included my aunts recipe in the book of which she had published in a cook book. Thank you again for sharing!
    Tina Biby

  8. Jennifer

    5 stars
    It turned out great! So far I’ve made red clover, wisteria, and dandelion bloom jelly! They are all great. I love making forage jellies so much that I’m getting my cottage food license and going to start selling.

  9. Sheri

    5 stars
    I made jelly this year with dandelion flowers. It is so good-tastes and looks like honey.
    I was wondering if purple flowers on clover would work too?
    We have white. pink, and purple clover here in Alberta, Canada.
    I love any jellies made from natural plants.

    1. Texas Homesteader Post author

      I’ve heard clover jelly made with crimson clover blossoms would make a rose-colored jelly and I’m planning on trying that next spring. ~TxH~

  10. Dorothy

    5 stars
    it is amazing 🙂 next up in my list is Queen Annes Lace Jelly i will let ya’ll know.

    1. Texas Homesteader Post author

      I’ve never made Queen Anne’s Lace Jelly, Dorothy. I’m always afraid I’ll mistake it for the similar blooms of Poison Hemlock! LOL ~TxH~

      1. Dorothy

        Poison hemlock (Conium maculatum) vs. Queen Anne’s lace (Daucus carota): 1. Both are in the Apiaceae family and have hollow stems, but poison hemlock’s stem is hairless and has purple blotches. … On the other hand, the stem of Queen Anne’s lace doesn’t have purple blotches and is hairy.Jul 2, 2015

  11. Dorothy

    trying it today for the first time supee excited infusion has been in fridge overnight. i also foraged some mulberries yesterday and i am going to make a few jars of that as well. the honeysuckle is divine and the dandelion as well 🙂

    1. Texas Homesteader Post author

      I love the clover-blossom jelly Dorothy. I’ve had friends say they made the jelly with the crimson clover & the color was lovely but I’ve never had enough crimson clover blooms to try that yet. And you’re totally correct – the honeysuckle is divine and a fave in our household, much coveted by our grown children for gifts! ~TxH~

    2. Penny

      Can I replace the sugar with Splenda to make. Diabetic version of this jelly?

  12. Rhonda

    Was your infusion green? Do you use just the petals? Or the head without the stem?

    1. Texas Homesteader Post author

      I use the whole blossom, but I pull off all stems & any greenery I see with the blooms. Give it a try, it’s delicious!

  13. Nancy

    If I recall we talked about this before I moved. I would like to make some but try it with the purple clover that grows wild up here. I would also like to try it with the fireweed that also grows wild up here. My mom, one year when they went to Easter Washington found an elderberry tree and we made jelly when she came home.

  14. Churn dash Maven

    Love the recipe, just one thing, your leaving too much headspace in your jars. 1/4″ is more like it (3/8ths ok) for there to be enough time to drive all the air out of jar for a better seal and product. If you want to stick to 1″ then maybe process for 10 min. Not trying to be a party pooper, just have been competitor for years at fairs, and a canning judge. Most canning books use 1/4″ for jellies. Thanks for your site, it’s tons of fun…cheers

  15. Nikki Gwin

    This sounds great! I have been wanting to try violet jelly, so I am adding clover jelly to my list! I also have a request…. I was wondering if you’d give me more detail about the field of clover you planted? My husband and I have been wanting to do that but when doing research became confused about timing and varieties. Any insight? Oh, and a picture would be wonderful…..
    🙂 gwingal

    1. Texas Homesteader Post author

      We don’t plant clover every year Nikki and when we do it’s oftentimes just whatever we decide pick up at the co-op. I’m particularly fond of crimson clover just because I love the way it looks but we seeded a bag of it along with the rye grass we seeded last fall but the seed was a year old and we didn’t get much germination from it. The clover I harvested from was in a small paddock that we’ve kept the cows off of so the bees could harvest the nectar from the clover blooms. I saw few little sprigs of crimson here & there but the white clover looks like (recalling from our previous year’s plantings) Ball or Durana with perhaps a little Arrowleaf. Some of it looks like the wild white clover blooming in my parent’s yard in another city, so I don’t think the variety of clover really makes much difference. ~TxH~

  16. ColleenB.

    OMG. That looks and sounds divine.

  17. Ken

    This sounds good. Might get back into canning (we haven’t done it in 35 years). Seems to be a bumper crop of the standard white clover this spring. We don’t have any crimson. I do hate to think about all the burrs this stuff will make that will end up on my little dog. BTW, love the remote training collar that you clued us on.

    1. Texas Homesteader Post author

      The jelly is delicious, Ken, and one of the easier recipes I’ve tried. Harvesting the blossoms takes some time but the jelly itslefl is bing-bang-boom! And I love that the training collar is working well for you too. It was certainly a lifesaver for us that’s for sure. We now have a happy, healthy, obedient pup that we can allow to roam the pastures with us & still keep her safe. ~TxH~


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