Steep 3 teaspoons of loose leaf tea or 2 hibiscus tea sachets in one cup of boiled water for 10-15 minutes.
Wash, de-stem, and dry the strawberries. Crush the berries into an oblivion until you get about 4 cups of smashed fruit.
Combine the sugar and sure-jell in a medium saucepan. Add the steeped tea and stir constantly. Bring the mixture to a boil. Continue to boil for 1 minute. Remove from the heat and pour in the smashed fruit. Stir to thoroughly combine. Let the jam cool and pour into freezer containers. Make sure you leave about ½ inch space on top for expansion. Refrigerate the jam up to 3 week or freeze it!
