2 ounces Rose Bud Tea Blend (about 28 tea bags) 2 cups water 1/2 cup white grape juice 1/2 cup red grape juice 2 ounces pectin 3 cups sugar
Boil 2 ounces of tea in the 2 cups water. Bring to a boil then remove from heat. Let stand for 5 minutes. Remove tea bags or strain loose tea leaves out if needed. Place tea in a preserving pan or suitable saucepan. Add the juices and pectin. Boil hard for 1 minute. Add the sugar and stir well. Boil mixture hard 1 minute more. Remove from heat.
Test for setting – it should make a soft jelly, not a thick jam. Do this by placing a teaspoonful of the hot mixture on a saucer. Leave it to cool: the surface should wrinkle when pushed with a finger. If it is still runny, return the pan to the heat and continue boiling and testing until the jelly sets.
Ladle the jelly into sterilized glass jars and seal with waxed paper circles and cellophane lids secured with rubber bands. Decorate the tops of the jars with circles of fabric held in place with lengths of ribbon.