Gather a generous handful of red clover blossoms, rinse them under cold water, and trim excess stems. Place in a quart jar.

Heat about 4 cups of water until close to boiling. Fill the jar with hot water, covering the blossoms. Steep for 24 hours.

Strain the infusion using a fine mesh sieve or towel, pressing gently to extract liquid. You should have about 2 cups of infused water.

In a saucepan, combine 2 cups of clover-infused water, 1/4 cup lemon juice, and sprinkle in the pectin. Stir until dissolved.

Place the saucepan over medium-high heat and bring to a rolling boil, stirring continuously for 3 to 5 minutes.

Add 4 cups of sugar while stirring, return to a boil, and boil for exactly 1 minute.

Ladle the hot jelly into sterilized jars, filling to 1/4 inch from the top. Wipe rims and seal with lids. Cool at room temperature.

Once cooled, securely place the lids on the jars and refrigerate. Enjoy within one month.