Place peach slices in heavy bottomed pot and cover with sugar and lemon juice. Open up one bag of tea and sprinkle in the leaves. Add the other two tea bags whole. Bring to a simmer and cook for about 40 minutes until very thick.
Remove teabags and either can preserves according to proper canning procedures
or just ladle into tupperware and let cool.
Preserves will last in sterilized cans for a year…or in tupperware for about two weeks.