Start by placing the chamomile flowers, whether fresh or dried, into a heatproof container. Pour 4 cups of boiling water over the blossoms and let the tea steep for about 10 to 15 minutes. Once the tea has infused, strain it into a saucepan or jam pot.

Next, add the lemon juice to the strained tea. This is essential, not only for enhancing the color of the jelly but also for balancing the sugar in the recipe and aiding the pectin in setting properly. Additionally, the acidity from the lemon helps preserve the jelly, so be sure not to skip this step!

Bring the mixture to a boil, then stir in the powdered pectin until it is fully dissolved. Let it boil for 1 minute before adding the sugar. (It’s important not to add the sugar before or with the pectin, as this will prevent the jelly from setting properly.)

Once the pectin is dissolved and the mixture is boiling, add the sugar and stir until fully dissolved. Bring the mixture back to a rolling boil for another minute, then remove it from the heat. Ladle the hot jelly into prepared jars, leaving about 1/4 inch of headspace.

If you're canning, process the jars in a water bath canner for 10 minutes. If not canning, let the jars cool completely on the counter. Once cooled, store the jelly in the refrigerator for up to a month or freeze it for up to 6 months.