The basic process starts with picking the white clover flowers. Pick 2 to 4 cups of fresh clover flowers. Remove the stems from the flowers.
Place the flowers in a large bowl or quart mason jar.
Add 4 cups of boiling water to the clover flowers. This will infuse the flowers and make white clover infusion. It was interesting that when I added the water, the infused water was greenish.
Add 2 Tablespoons of lemon juice to the white clover tea. After adding the lemon juice, the tea turned clear.
After the tea cools put it in the refrigerator for 24 hours. Then the next day, strain the flowers from the tea using a fine mesh sieve, cheese cloth or coffee filter.
Next add the white clover tea to a large pot or saucepan and add a package of powdered pectin. Stir it to dissolve the pectin. Heat on high heat and bring to a full boil.
Add 4 cups of sugar slowly to the white clover jelly mixture and stir to dissolve. Bring to a full rolling boil and let boil for 1 to 2 minutes.
Skim off any foam.
Turn off the heat and ladle the hot jelly into the canning jars. I used 5 half pint jars and 1 4-oz jar. These sizes are often referred to as jelly jars.
Fill the jars to 1/4 inch headspace. Wipe jar rims with a damp cloth or wet paper towel and remove air bubbles.