Clover Honey

By Gladys Doane

60 fresh white clover blossoms

40 fresh red clover blossoms

3 tablespoons wild rose petals

5 pounds sugar

3 cups water

1 teaspoon powdered alum

Wash clover and rose petals thoroughly in cool running water; drain well.

Pat dry.

Place in a large metal bowl; set aside.

In a large heavy saucepan, bring sugar, water and alum to a boil, stirring

constantly.

Boil without stirring until a candy thermometer reads 220°; remove from the

heat.

Pour over clover and rose petals; let stand for 45 minutes.

Pour through a double thickness of cheese-cloth (or linen dishtowel); discard

clover and rose petals.

Pour honey into jars; store in the refrigerator.

Yield: 4-1/2 pints.