Herbal Recipes: Red Clover Jelly

Red Clover Jelly

Red Clover

Red Clover, herbal recipe
Red clover is a phytonutrient that helps decrease the conversion of testosterone to estrogen (also known as aromatization). It contains isoflavones genistein and daidzein (also phytoestrogens) which can reduce hot flashes, retain bone density, and improve blood sugar regulation in menopausal women (4). Red clover can also improve menstrual irregularities by regulating testosterone and estrogen metabolism.

Herbal Red Clover Jelly!

You can use the jelly to top, bread, yogurt, crackers, or put a scoop in smoothies. The possibilities are endless. We’re all about finding ways to use herbs as food and medicine! Bonus for the Creative!! You can use this recipe and substitute the herbs and fruits (raspberry and hibiscus or cherry ginger, blueberry Lavender, cherry rosemary, and pepper!)


  • 4 cups Red Clover Blossoms
  • 4 cups Boiling Water
  • 4 cups Fresh Strawberries Chopped
  • 1/4 cup Honey
  • 1/4 cup Lemon Juice
  • 1 Pkg Liquid Pectin

Red clover jelly in a dish Directions

    1. To make an infusion, prepare the blossoms by thoroughly rinsing blossoms in a colander & shaking off any remaining water.
    2. Bring 4 cups of water to a boil in a large saucepan, turn the heat off, then add the clover blossoms, covering the pan after blooms are placed in water. Allow them to steep for about 45 minutes, stirring occasionally.
    3. In a separate saucepan combine strawberries and honey and cook over medium heat for 10 minutes (covered)
    4. Uncover and mash strawberries with a fork while cooking for 2-5 more minutes. Remove from heat and set aside.
    5. Strain the flowers from the liquid. Measure two cups of the infusion and return it to the saucepan – the mixture will rise quite a bit when it’s boiling so it’s best to use an oversized pan.
    6. Add lemon juice and cooked strawberries, turn heat to medium-high, stirring constantly. Bring the infusion to a hard boil that won’t stir down. (220 degrees)
    7. Add the pectin and boil for two minutes. Reduce heat if necessary to avoid boiling over.
    8. Ladle jam into hot, sanitized jars, and screw on canning lids. Place jars in boiling water of a water-bath canner for 5 minutes.
    9. Remove jars and place on a towel, out of drafts, and allow to cool for 24 hours. Test the lids to make sure the jars are properly sealed after that time. Adapted from: https://texashomesteader.com/wprm_print/14404
1. Chen, L. R., Ko, N. Y., & Chen, K. H. (2019). Isoflavone Supplements for Menopausal Women: A Systematic Review. Nutrients, 11(11), 2649. https://doi.org/10.3390/nu11112649

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