Wash & sterilize jars and lids for canning. Prep a large canning pot full of water and bring it to a boil.

Combine the first 4 ingredients in a separate large pot. Let sit for 1 hour at room temperature.

Meanwhile, wrap the tea leaves in cheesecloth to make a bundle. Drop it into the pot of fruit.

Place the pot of syrupy fruit on the stove and heat on medium heat to bring the mixture to a boil, stirring every so often. You may want to skim off some of the foam that forms as you heat. Continue to heat the mixture until the bubbles are more stable, the jam sets nicely on a frozen saucer, and the jam is well above 215ºF (I aim for about 218ºF if I can get it there).

Turn the heat off and let the pot of jam sit for 5 minutes, then stir to evenly distribute the fruit. Remove the tea bag.

Transfer the jam to sterilized, hot jars, leaving a ¼" headspace. Top with sterilized lids and screw shut 'until finger-tight.

Place the jars in the canning bath, and bring the water back up to a boil with the lid on. Boil for 10 minutes, then turn the heat off and let it sit for 10 minutes off the heat. Remove the jars from the bath and set on a towel-lined baking tray. Let stand at room temperature overnight.