Chamomile Lemon Jelly

Our original Chamomile Lemon Jelly intensifies chamomile tea with bright and sweet lemon. Tasty on crepes, pancakes, biscuits, even cupcakes.

Chamomile Lemon Jelly Full Bottle

Chamomile Lemon Jelly

As simple as it gets, this chamomile jelly is one Katherine, and I thought of together and worked on for quite a few weeks. While choosing a few restaurants for our Tuscan itinerary, we came across a chamomile lemon syrup served on Ciabatta toast. We thought wouldn’t that be fantastic as a jelly. I was already working on the Ciaffagnoni (Italian crepes) when the food Cupid struck us both. Chamomile Lemon Jelly on Ciaffagnoni? Yep, a Tuscan morning in our Atlanta home.

 It took us both a bit to get the consistency just right and for the jelly to hold up over hot crepes. But it works, and it’s damn good.

Chamomile Lemon Jelly with Chamomile Buds

The pectin ratio is critical to getting the right ‘spoonable’ consistency because you’re adding concentrated tea to the mix, which will throw off the traditional pectin to fruit balance.

Chamomile Lemon Jelly with lemon rinds

I tend not to prepare overly sweet dishes, and I didn’t want to hide the delicate chamomile. If you like sweet jellies and jams, you’ll need to add a touch more sugar. Don’t go overboard with the lemon either, as the chamomile tea should be the first flavor that hits your palate.

If refrigerated this jelly will last six months, if not longer. But the recipe is simple enough that you can make it fresh more often.

Suggestions and Alternatives

  • You can substitute the chamomile for a more robust tea. Earl Grey will bring in a subtle spice tone, and any Indian tea with bergamot will compliment the lemon nicely
  • Try the jelly on our Italian crepes
  • The jelly works just as well on fresh biscuits, scones, and pancakes
  • Try adding a dollop of the jelly into the center of vanilla cupcake batter for an easy lemon cupcake.

Like the recipe? Pin it!

Lemon Jelly with Chamomile

Chamomile Lemon Jelly Full Bottle
5 from 1 vote

Chamomile Lemon Jelly

A delicate blend of Chamomile Tea and Lemon.

Course Condiment
Cuisine tuscany
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 people
Calories 408 kcal


Chamomile Lemon Jelly

  • 1 lb. lemons fresh
  • 3 quarts water cold
  • 1/2 cup liquid pectin quality
  • 4 cups cane sugar quality
  • 4 bags chamomile tea quality
  • 2 tbs. chamomile flowers optional
  • 1 lemon zest


Instructions for Chamomile Lemon Jelly

  1. Cut the stem end off each lemon. Keep the blossom end intact, as it contains pectin that will help to thicken the jelly.

  2. Slice each lemon as thinly as possible, preferably on a mandolin.

  3. Place the slices in a large non-reactive saucepan and add 3 quarts water.

  4. Set over medium heat and bring to a boil.
  5. Cook, uncovered, stirring occasionally, for 30 minutes.
  6. in a separate pot add 4 cups water and 4 bags chamomile tea bring to a boil and shut off heat, allow to steep for at least 1 hour, (I always steep it for at least 3 hours).

  7. after chamomile has steeped squeeze excess liquid from tea bags and discard.

  8. bring back to a boil for 5 minutes, then remove from heat.

  9.  stir in 1/2 cup liquid pectin.
  10. remove from heat and let stand for 30 minutes.

  11. Remove lemon slices and fold in lemon zest.

  12. transfer to container and refrigerate for another hour before serving.


1 Comment

Leave a Response

This site uses Akismet to reduce spam. Learn how your comment data is processed.