Blueberry Earl Grey Jam

Step 1: Combine 1/4 cup sugar and Sure-Jell in a bowl. Bring blueberries, tea bags, lemon juice, and lemon zest to simmer in a large saucepan over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until blueberries have softened and released their juice, about 5 minutes.

Step 2: Bring mixture to boil over high heat. Whisk in Sure-Jell mixture and return to a boil. Whisk in remaining 1 1/4 cups sugar and bring to a vigorous boil. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat. Discard tea bags, gently brushing off excess jam, and skim any foam from surface of jam using a spoon.

Step 3: Meanwhile, place two 1-cup jars in a large bowl and place under hot running water until heated through, 1 to 2 minutes. Shake dry.

Step 4: Using a funnel and a ladle, portion hot jam into the hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. Jam can be refrigerated for up to 2 months.