Chamomile Lemon Jelly Full Bottle

Chamomile Lemon Jelly

A delicate blend of Chamomile Tea and Lemon.
5 from 1 vote
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Course: Condiment
Cuisine: tuscany
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 408kcal


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

  • Cut the stem end off each lemon. Keep the blossom end intact, as it contains pectin that will help to thicken the jelly.
  • Slice each lemon as thinly as possible, preferably on a mandolin.
  • Place the slices in a large non-reactive saucepan and add 3 quarts water.
  • Set over medium heat and bring to a boil.
  • Cook, uncovered, stirring occasionally, for 30 minutes.
  • 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).
  • after chamomile has steeped squeeze excess liquid from tea bags and discard.
  • bring back to a boil for 5 minutes, then remove from heat.
  •  stir in 1/2 cup liquid pectin.
  • remove from heat and let stand for 30 minutes.
  • Remove lemon slices and fold in lemon zest.
  • transfer to container and refrigerate for another hour before serving.


Calories: 408kcal | Carbohydrates: 106g | Sodium: 20mg | Potassium: 96mg | Fiber: 2g | Sugar: 101g | Vitamin A: 15IU | Vitamin C: 37.2mg | Calcium: 29mg | Iron: 0.5mg