Cut a small, shallow X in the bottom of each peach. Working in batches, blanch in a large pot of boiling water until skin loosens, about 1-2 minutes. Transfer to a large bowl of ice water; let cool. (If your peaches are extra soft and easy to peel, you can skip this step.)

Peel, halve, and pit the peaches. Cut into 1/3 inch slices. Combine with sugar and juice in a large bowl. Let stand for 30 minutes.

Place a small plate in freezer. This will be used to “test” the consistency of the jam.

Transfer fruit mixture and 4 tea bags to a large heavy pot.

Bring to a boil, stirring gently, and cook. The time here can be difficult to judge. We cooked ours about 1 hour, but the time can range anywhere from 30-90 minutes. This is where your “test” plate will come in handy. After 30 minutes of boiling, place a small dollop of jam on the chilled plate and tip it to see if it the jam no longer runs. Repeat every 15 minutes until you have your desired thickness.

Remove tea bags. Skim foam from the surface of jam. Ladle jam into 4 clean, hot 1-pint jars.

Wipe rims, seal, and process in a boiling water bath for 10 minutes.