Step 1

Prep the Peaches. Remove the pits using a pair of needlenose pliers. Blanch peaches in boiling water for 30–60 seconds. Transfer to an ice bath with a splash of lemon juice. Peel and halve or slice. Set aside.

Step 2

Make the Sweet Tea Syrup. In a saucepan, bring 3 ½ cups of water to a rolling boil. Remove from heat, add tea bags, cover, and steep for 15 minutes. Discard tea bags. Stir in sugar and lemon juice until dissolved. Keep syrup warm on low heat.

Step 3

Pack the Jars. Fill hot, clean pint jars tightly with peaches, leaving ½-inch headspace. Ladle in warm sweet tea syrup to cover, maintaining ½-inch headspace. Remove bubbles, adjust liquid, wipe rims with vinegar, apply lids and rings fingertip-tight.

Step 4

Process in a Water Bath. Place jars in a boiling water bath canner, ensuring jars are covered by 1–2 inches of water. Process pints for 25 minutes (adjust for altitude). Turn off heat, let jars rest 5 minutes, then remove to a towel-lined surface.

Step 5

Cool & Store. Let jars cool undisturbed for 12–24 hours. Check seals. Label, wash, and store in a cool, dark place.