Twelve hours before you'd like to cook and can the Sweet Tea Jelly, steep four regular-sized tea bags in 2 1/2 cups of boiling water.

When ready to cook the jelly, remove the tea bags, but do not pinch them! Strain the tea through a cheese cloth. (I use my Melitta coffee maker, fitted with a cone filter).

Measure two cups of tea into a large pot. Simmer the tea. Add the four cups of sugar all at once.

Stir in the lemon juice and boil it for one minute. Next, open the liquid pectin packet and pour the contents into the pot. Boil for one additional minute.

Remove the pot from the heat, skim off any bubbles or foam that rise to the top (they will cloud your jelly)

Place the jelly into sterilized 1/2 pint jars using a ladle and leaving 1/4" of head space. Carefully wipe any dribbles of jelly off the rims. Add the lids and rings.

Put the jars in a boiling water canner to process for ten minutes. Remove and let them sit undisturbed for 24 hours.