This recipe comes from my mother-in-law, Myrtress Harrington, who enjoyed the pretty golden spread over pancakes, French toast and breakfast cereal when she was a girl.—Myrtress Harrington, Steuben, Maine
- 60 fresh white clover blossoms
- 40 fresh red clover blossoms
- 3 tablespoons wild rose petals
- 5 pounds sugar
- 3 cups water
- Wash clover and rose petals throughly in cool running water; drain well. Pat dry. Place in a large metal bowl; set aside.
- In a large heavy saucepan, bring sugar and water to a boil, stirring constantly. Boil without stirring until a candy thermometer reads 220°; remove from the heat. Pour over clover and rose petals; let stand for 45 minutes.
- Pour through a double thickness of cheesecloth; discard clover and rose petals. Pour honey into jars; store in the refrigerator. Yield: 4-1/2 pints.
Originally published as Clover Honey in Taste of Home June/July 1998, p57
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Reviewed May. 11, 2013
"I've been making this "honey" for many years (since it first appeared in Taste of Home)! Our family has used this in place of honey for every recipe. Because it's stored in the refrigerator, it lasts a long time."