• Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for guidance.
• Put blueberries in pot and crush with potato masher or slotted spoon.
• Heat over medium heat, stirring frequently
• Once blueberries have released their juices, pour into fine sieve over bowl.
• Let drip for 1-2 hours, stirring blueberries every now and again, until juices have collected in bowl.
• Make sure you save blueberry pulp to put over your yogurt, ice cream, waffles or pancakes.
• Combine juice, water, sugar and tea bags (or tea in infuser)
• Bring to a boil, stirring frequently.
• Let boil for 2-3 minutes, stirring frequently.
• Then reduce heat to produce a very slow, gentle boil.
• Stir occasionally, but let slowly boil/simmer for 20-25 minutes.

To Water Bath Process

• Prepare your work surface to water bath can your jars
• Spoon your syrup into hot jars, leaving 1/4 inch headspace.
• Wipe rim.
• Center lid on jar
• Screw band down until resistance is met, then increase to fingertip tight.
• Place jars in canner, making sure they are completely covered with water
• Cover pot and bring to a boil
• Boil for 10 minutes
• Turn heat off, remove lid and let sit for 5 minutes
• Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
• Refrigerate any jars if their lids don't pop down.