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.