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Chamomile Lemon Jelly
A delicate blend of Chamomile Tea and Lemon.
Course
Condiment
Cuisine
tuscany
Prep Time
20
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
pints
Calories
408
kcal
Ingredients
5
lemons
3
cups
water, divided
1
cup
granulated sugar
6
ounces
liquid pectin
2
bags
chamomile tea, steeped
1/2
teaspoon
chamomile flowers
Instructions
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 lemon slices in a large non-reactive saucepan add sugar and cold water.
set over medium heat and reduce by half, stirring occasionally for 10 minutes.
add in remaining water and chamomile tea bags and flowers, bring to a boil and shut off heat, allow to steep for at least 1 hour.
strain tea bags and flowers through fine colander.
reduce the steeped chamomile by half.
add liquid pectin to reduced lemon slices on medium heat and reduce by half.
add chamomile reduction to lemon reduction.
remove from heat and let stand for 30 minutes.
transfer to glass container and refrigerate for another hour before serving.
Nutrition
Sodium:
20
mg
|
Calcium:
29
mg
|
Vitamin C:
37.2
mg
|
Vitamin A:
15
IU
|
Sugar:
101
g
|
Fiber:
2
g
|
Potassium:
96
mg
|
Calories:
408
kcal
|
Carbohydrates:
106
g
|
Iron:
0.5
mg