2 1/2 lbs fresh peaches
1 1/4 cup sugar
juice of 1 lemon
3 earl gray teabags
Bring a large pot of water to a boil on the stove. Drop peaches in and cook for 30 seconds. Remove with tongs and place on a paper towel-lined. When cool, peel peaches (peaches should peel very easily at this point) then slice into 1/4th inch slices.
Place peach slices in heavy bottomed pot and cover with sugar and lemon juice. Open up one bag of tea and sprinkle in the leaves. Add the other two tea bags whole. Bring to a simmer and cook for about 40 minutes until very thick.Remove teabags and either can preserves according to proper canning procedures (see here) or just ladle into tupperware and let cool.
Preserves will last in sterilized cans for a year...or in tupperware for about two weeks.