Begin by gathering your fresh red clover blossoms, ensuring they're clean and properly trimmed. Place the blossoms in a quart jar, filling it almost to the top. Next, heat water until it's close to boiling, then pour it over the clover blossoms in the jar. Loosely cover the jar and let it steep for 24 hours.

After steeping, strain the infused water into a separate bowl, discarding the solid clover remnants. The resulting liquid should have a lovely pink hue.

In a heavy-bottomed saucepan, combine 2 cups of the strained clover-infused water with freshly squeezed lemon juice and pectin. Stir well to dissolve the pectin completely. Bring the mixture to a rolling boil.

Once boiling, gradually stir in your desired amount of sugar while continuously stirring to ensure it's fully dissolved. Return the mixture to a rolling boil for one minute.

Carefully pour the hot jelly into clean jelly jars, filling each jar to the recommended fill line. Securely seal the jars and let them cool to room temperature.