Ingredients:
18 fireweed blossoms
30 purple clover blossoms
30 white clover blossoms
2 ½ cups water
10 cups sugar
1 teaspoon alum
Preparation:
Remove all stems from blossoms. Place the fireweed and clover blossoms in a big bowl and fill with water. Cover with saran wrap and let sit over night. The next day drain the water. Prior to starting the cooking process, wash canning glass jars and lids. This way they will be ready to use when needed.
Add the blossoms to the 2 ½ cups water and steep for 10 minutes with the cover on. Strain the blossoms using cheesecloth. This will separate the blossoms from the liquid. Discard the blossoms and cheesecloth. In a large pot add the sugar and the alum to the liquid. Cook on medium high stirring constantly. Once it starts to boil, cook, stirring constantly for 10 minutes.
Carefully add to the clean jars. Be sure to wipe the tops of the jars before adding the canning lids. If not, they may not seal properly. Place the lids on and hand tighten. Turn the jars upside down and let cool. Once cool you will need to check to see if they sealed properly. Push down on the top of the lid. It should not push down and come back up. If it did, it is not sealed properly. You will need to eat these jars first. Enjoy!
Tags: Uncategorized // 4 Comments »