To begin, you will need to pick 2 cups of clover blossoms. Pick ones that look fresh and healthy. (See Note)
Wash the blossoms with cold water, then place them in a quart mason jar or other heat-safe container. Pour in the boiling water. Close the lid and let this sit overnight to create a clover infusion.
Prepare your canning supplies and jars.
Use a jelly bag or cheese cloth to strain the solids from the infusion. You will need 2 1/4 cup of liquid. If for some reason you don't have enough, you can add a little water to make up the difference.
Combine the clover infusion, lemon juice and powdered pectin in a large non-reactive pot.
Stir over high heat until it comes to a rolling boil. Boil for 1 minute.
Add in all of the sugar and bring it back to a boil, stirring continually. Boil hard 1 minute.
Remove it from the heat and skim off any foam.
Ladle the jelly into prepared, hot jars, leaving 1/4 inch of headspace.
Remove any air bubbles.
Wipe the rim of the jar with a damp cloth dipped in white vinegar to remove any residue.
Place a lid and ring on the jar, finger tight.
Process the jars for 10 minutes. (Adjust for elevation)
Carefully removetransfer the jars to an out of the way place, away from drafts. I generally line the counter with a folded dish towel or use my canning mat that a subscriber made for me.
Allow the jars to cool undisturbed for 24 hours.
The next day remove the rings, test the seals, label the jars and store in your pantry.
If a jar didn't seal, place it in your refrigerator to use.
When foraging, always be sure to pick plants that are in an area away from roads to avoid pollution, and steer clear of yards that are treated with chemicals.