Prepare clean and patted dry clover by removing the petals; rinse and pat dry the pineapple weed flowers.

Place 4 teaspoons of pectin and 1/2 cup sugar into a small bowl, mix and set aside.

Place prepared flowers into a heavy bottomed saucepan and add water, honey, lemon juice and calcium water. Stirring frequently, bring the wildflower mixture to a slight boil.

Add sugar/pectin mixture slowly, stirring well to combine. Return to a slight boil and cook for approximately 2 minutes stirring constantly.

Ladle into prepared jars. Wipe the rims, and screw on prepared lids and rings, finger tight. Process in a water bath canner at a full boil for 10 minutes (for half pints) or 15 minutes (for pints).

After processing, remove jars from canner and allow to cool for 24 hours. Check for seal and store in a cool dark spot for up to a year. Refrigerate after opening.