Peach Tea Jelly

2 1/2 cups water
6 tea bags, peach flavored
1 cup unsweetened white grape juice
2 tablespoons lemon juice
1 package Ball 100% Natural Fruit Jell Pectin
3 cups granulated sugar

Prepare Ball and Kerr jars and closures according to instructions found in Canning Basics.

Combine water and peach flavored tea bags in a medium saucepan. Bring to a boil; boil 2 minutes. Remove from heat and let stand 5 minutes.

Remove tea bags and measure 2 cups tea. Place tea in a 6- or 8-quart saucepot. Add white grape juice and lemon juice. Gradually stir in pectin. Bring mixture to a full boil over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full, rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Ladle hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met-fingertip tight.

Process 10 minutes in a boiling-water canner.

Yield: about 4 half-pints

For altitude adjustment, increase processing as indicated below.
1,001 - 3,000 ft....5 minutes
3,001 - 6,000 ft...10 minutes
6,001 - 8,000 ft...15 minutes
8,001 - 10,000 ft...20 minutes

Source: Ball