Ingredients
Scale
- 10 cups cane sugar
- 3 cups water
- 2 1/2 cups white clover blossoms
- 2 cups fireweed blossoms (Chamaenerion angustifolium)
- 1 cup red clover blossoms
- 1 teaspoon alum
Instructions
- Once you have gathered the ingredients, add the water, white sugar and alum to a large stainless steel pan.
- Bring this mixture to a boil and keep the mixture boiling for ten minutes.
- While the mixture is boiling, remove the blossoms from the stems making sure not to leave any green parts on the flowers. The green stems and leaves will impart a grassy flavor to the honey.
- Once the blossoms are removed, rinse them under cold running water.
- Shake the excess water off the blossoms.
- Remove the pan from the heat, and add the flower blossoms.
- Stir well, cover and steep for three hours.
- Once the mixture is finished steeping, strain it through cheesecloth so all the plant material is removed.
- Reheat the liquid honey until it begins to boil, pour into sterilized canning jars and seal.
- The jars can be sealed by processing them in a cold water bath for fifteen minutes.
- Be sure to check the seals once the jars have cooled.
- Prep Time: 3 hours 15 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Stovetop
