The Rural Life... More About Trees and Plants...
This is a great "simple syrup" for pancakes, waffles or biscuits. It's fun to make a batch and enjoy the clover flavor. I know this isn't my recipe blog, but it's such an interesting recipe, I thought some might enjoy reading it.
100 red and/or white clover blossoms
5 lbs. granulated sugar
1 1/2 pints water
1 teaspoon powdered alum
Collect the clover blossoms from an area where you are sure they have not been sprayed with chemicals. (Alfalfa blossoms may be added as well.) Remove the green leaflets and stems from the blossoms and rinse them thoroughly in cold water.
Prepare the canning jars and lids.
Stir the sugar and water together in a large saucepan and heat to boiling, stirring frequently. When the sugar mixture comes to a full boil, cook it until the syrup becomes clear. Add the alum and boil 2 more minutes. Remove from heat.
Add the clover blossoms to the hot syrup, stirring very gently to settle them into the mixture. Cover the syrup and allow the blossoms to steep for 10 min. Strain the syrup through a sieve to remove the blossoms.
Reheat the syrup to a full boil. Fill sterilized jars leaving 1/2" headroom; process in a boiling water bath for 5 min.
VARIATION: For a smaller batch, use 20-25 clover blossoms, 1 lb. sugar, 1/2 c. plus 2 Tbsp. water, and 1/4 tsp. alum. Fill sterilized jars. Process in boiling water bath, or seal and store in the refrigerator to be used within a couple weeks.