Lavender Jelly With Chamomile Recipe

Indulge in the enchanting aroma and flavor of this Lavender Chamomile Jelly! Perfect for gifting or adding a touch of elegance to your culinary creations. This versatile jelly melts effortlessly into iced tea, lemonade, or cocktails, or serves as a unique glaze for chicken or salmon. Spread it on scones, top a fruit tart, or even use it as a sophisticated salad dressing ingredient. Its delicate sweetness and soothing floral notes will transport your taste buds. Made with natural ingredients and a touch of magic, this recipe is easy to follow and produces a beautiful, flavorful jelly in under an hour. Two minutes of cooking creates a soft gel, perfect for dissolving into drinks; four minutes yields a firmer gel for spreading.

Prep Time 20 mins
Cook Time 45 mins
Calories 78 kcal
Protein 0g
Rating 4.0 (5 Reviews)
Lavender Jelly With Chamomile 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lavender Jelly With Chamomile

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How to Make Lavender Jelly With Chamomile

  1. Sterilize jars and keep them hot in a low oven (around 200°F) or on a warming rack.
  2. In a heatproof bowl or cup, pour 1 cup of boiling water over 1/4 cup dried culinary lavender buds. Add 1 chamomile tea bag. Steep for 15 minutes.
  3. If omitting chamomile, steep lavender for 20 minutes.
  4. Strain the lavender and chamomile infusion through a fine-mesh sieve lined with cheesecloth into a saucepan. Discard solids.
  5. Stir in 1 ½ cups additional water, 1 ½ cups granulated sugar, ¼ cup lemon juice, and a few drops of food coloring (optional, for a more vibrant purple).
  6. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly for 1-2 minutes until the sugar dissolves completely.
  7. Stir in 1 box (1.75 oz) powdered pectin. Return to a boil.
  8. Boil hard for 1 minute, stirring constantly to prevent scorching.
  9. Remove from heat and skim off any foam.
  10. Gently stir in a few extra lavender buds (optional, for visual appeal).
  11. Carefully pour the hot jelly into the sterilized jars, leaving ½ inch of headspace.
  12. Wipe jar rims with a clean, damp cloth.
  13. Securely screw on the lids.
  14. Process in a boiling water bath for 10 minutes.
  15. Turn off heat and let the jars sit in the water bath for an additional 5 minutes.
  16. Remove jars and let cool completely on a towel, undisturbed, away from drafts.
  17. Check for proper sealing. Press down on the center of each lid. A sealed jar will not flex.
  18. Label and store in a cool, dark place.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

80g

Fat

0g

Carbs

6g