Put 1/2 cup of chamomile on the stove, with the sweetener of choice and sweet spices in a saucepan and bring to the boil.
Turn off heat. Whisk in gelatin, fast. Add apple juice. Pour into moulds.
As this jelly is a boring colour (to kids), you could add 15ml liquid chlorophyll to get a more vibrant green colour, or do what I did, and get creative on the garnish top, alternating little wedges of fresh green and red skinned apples.
Either way, with all that lovely camomile and blood sugar levelling cinnamon, it’s a great companion to the apple’s fructose component and a really refreshing, cleansing jelly. My husband says it would do well with gin, but that’s perhaps not suited to this post so I’ll leave that there.