|A very fulfilling recipe that's so fun to prepare|
and you'll be thankful you did over the long winter months...
Yields: [Appx. 8 (½-pt.) jars]
Prep: 10 Mins. |
Cook: 10 Mins.
--3 large pots
--Sterilized canning jars and lids, with rims. (boil for 10 minutes, and air dry on a clean towel)
30 pink clover blossoms, (1” in diameter)
20 white clover blossoms, (1” in diameter)
25 fireweed blossoms, (the fuller, darker, and richer looking the better)
1 teaspoon alum
5 lb. bag white sugar
3 cups boiling water
Begin by boiling 3 cups of water in a medium saucepan.
Meanwhile, remove stems from fireweed, reserving just petal shoots. Gently rinse all blossoms in colander with cold tap water.
|Wild Alaska Fireweed Blossom|
Meanwhile, get another large pot and secure cheesecloth over the top (I do so by tying it to the side handles, or secure it with a large rubber band). Carefully pour the mixture, straining it into another large pot. Gently twist the top of the cheesecloth to get any excess honey out, prior to tossing residual blossoms.
In another large pot, begin boiling enough water to submerge honey jars to sterilize [you can do so in batches if your pot is not large enough to hold 8 (½-pt.) jars at once].
|Wild Alaska White Clover Blossoms|
Remove jars using tongs onto a clean, dry towel to cool, and then tightly secure lids after 30 minutes of cooling (you should hear 'pings' when they seal). Once cooled, ‘label and date’ the jars of honey and place in pantry – enjoy as you would any other store-bought honey product!