Place the flowers in a large bowl or quart mason jar.
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 the amount of sugar included in the recipe 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.
Turn off the heat and ladle the hot jelly into the canning jars.
Fill the jars to 1/4 inch headspace. Wipe jar rims with a damp cloth or wet paper towel and remove air bubbles.