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Red Clover and Pineappleweed Jam
Red Clover and Pineappleweed Jam is a modern British recipe for a classic jelly (jell-o) made from pineappleweed infused water sweetened with honey and set with gelatine. The full recipe is presented here and I hope you enjoy this classic British version of: Red Clover and Pineappleweed Jam.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+cooling)
Makes:
5 x 250ml jars
Rating: 
Tags : Wild FoodBritish Recipes
Instead of pectin (you could use 4 tbsp) I'm first making an apple jelly as the basis of this recipe as crab apple jelly contains more than enough natural pectin for setting
Ingredients:
For the Pectin Sugar:
100g (1/2 cup) raw sugar
4 tsp pectin
For the Clover and Pineappleweed Jam:
750ml (3 cups) red clover petals
250ml (1 cup) pineapple weed flowers
1l (4 cups) water
125ml (1/2 cup) lemon juice
250ml (1 cup) honey
Method:
Wash the clover flower heads and pat dry then separate the petals from the flowers. Wash and pat dry the pineappleweed flowers.
Combine 4 tsp pectin and 100g (1/2 cup) sugar in a small bowl, mix and set aside.
Combine the washed pineappleweed flowers and clover petals in a heavy-based saucepan and add the water, honey, lemon juice and water. Place over medium heat and, stirring constantly, bring the mixture just to a boil.
Slowly add the sugar/pectin mixture, stirring to combine as you add. Return to a slow boil and cook for 2 minutes, stirring constantly.
Ladle into sterilized and warmed jars. Wipe the rims, and screw on sterilized lids and rings, finger tight. Process in a water bath canner at a full boil for 10 minutes (for half jars) or 15 minutes (for 1 lb jars).
After processing, remove the jars from canner, screw the lids on tightly and set aside to cool for 24 hours. Check for seal and store in a cool dark spot for up to a year. Refrigerate after opening.
