from from Raejean Beattie, Hopsewee Plantation and Tea at River Oak Cottage

1 oz loose Earl Grey Cream Tea leaves
2 cups water
1 cup apple juice
2 oz pectin
3 cups sugar Steep loose tea in 2 cups boiling water. Strain liquid into a preserving pan or suitable saucepan. Add juice and pectin. Boil hard for one minute. Stir in sugar and boil until jelly sets. Test by placing a little jelly in a small dish and let it cool. If it is still runny, continue to boil and test again. While jelly is boiling, sterilize jars and lids. Ladle jelly into sterilized jars and place lids and bands on jars. Listen for the tops to pop so you know your jars are sealed.