Chamomile, Manuka Honey & Raspberry Jellies

17 March 2015 | Recipes

I’m in the process of doing a little gut-healing, so although my social media feed looks as colourful and as exciting as ever, you’ve probably noticed that certain ingredients are on high rotation, while some of my favourites, haven’t featured much lately.

If you haven’t, good, you weren’t meant to notice.

If you have, well then you’ve probably noticed, that gelatin and bone broth have been popping up daily!

Today’s recipe is a variation on my Gut Healing Berry Jellies recipe I featured a couple of weeks ago.

While they’re both ridiculously easy to make, this one is even simpler because it doesn’t require a blender i.e one less step! Woo hoo!

Aside from the gelatin (which is great for gut health), the chamomile and manuka honey in this recipe are also brilliant at soothing the digestive system and balancing gut bacteria. I just threw the raspberries in because they look real pretty!

Quick reminder: When I refer to gelatin in this recipe I’m talking about a high quality bovine gelatin like Great Lakes, not the stuff you buy in the baking aisle at the supermarket. 

Chamomile, Manuka Honey & Raspberry Jellies


  • 3 1/2 cups of boiling water
  • 1 tablespoon manuka honey
  • 1 1/2 tablespoon of dried chamomile leaves
  • 2 tablespoons of gelatin (see note)
  • 1/2 cup of frozen or fresh raspberries


1. Line a rectangular or square slice pan with plastic wrap. I like to spray it with a little oil first so that the plastic wrap sticks. Leave wrap hanging over edges of pan so you can easily remove once jelly is set.

2. Place boiling water and honey into a large jug. Stir until honey is dissolved. Add chamomile and brew for at least 5 minutes.

3. Meanwhile, place gelatin in a small bowl and cover with 1/2 cup of room temperature filtered water for 5 minutes.

4. Strain tea mixture into a large jug and discard chamomile leaves. Add soaked gelatin and stir until gelatin is completely dissolved.

5. Pour mixture into prepared pan. Place raspberries intermittently throughout jelly mixture. Place in refrigerator for at least 4 hours or overnight. I recommend overnight.

6. Once set, slice into squares.

Note: I have tested the recipe above several times. It works. If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.


Chamomile: You can use any herbal tea you like. I chose chamomile because it’s naturally sweet and has beautiful gut healing qualities.

Manuka Honey: If you don’t have manuka honey no sweat. I used it for it’s medicinal benefits but regular honey his fine. You get extra brownie points if you use raw, organic honey. If you’re avoiding fructose rice malt syrup will work too.

Raspberries: You can suspend any fruit you like. It actually still tastes great without, although doesn’t look quite as pretty. Just make sure you don’t use kiwi, pineapple or papaya, their high pectin levels present the jelly from setting.

Gelatin: The health benefits of these jellies is due to the high grade gelatin that I have used. You can buy Great Lakes Gelatin online (google it). The stuff you buy from the supermarket is NOT the same.

Moulds: If you like you can set these jellies in silicone moulds. If you’ve got some silicone ice cube trays give those a try. I’d give them a light spritz with some coconut oil first just to be sure they slide on out once set.

Vegetarians: Unfortunately gelatin is composed of the amino acids glycine and proline, which is found in the bones, fibrous tissues and organs of animals. You can get the same textural results by substituting agar agar, but you will not get any of the health benefits of bovine gelatin.

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