Any "like to cook" foodies here?

[robkelk]

Wait, do you actually have to keep the water for the tea boiling for 12-24 hours? Because that right there is a deal killer as far as I'm concerned.  

Also, I wonder how it would work with a sugar substitute? You'd almost certainly have to use Pomona's Universal Pectin as other brands require sugar to gel properly.

The recipe does assume some previous knowledge, yes. I read that as "start with boiling water and let steep for 12-24 hours".

As for sugar substitute, I couldn't say. Around here, "jelly" contains sugar; "fruit spread" might or might not; and this was billed as "jelly".