Prepare: Boil grape juice with the tea bags and infuse for about 15 min. Wash and pit the peaches, cut finely and weigh 600 g.Prepare: Mix fruit and juice-tea mixture well with jelling sugar 2:1 in a saucepan. Bring everything to a boil over high heat while stirring and cook until bubbling, about 3 minutes.Skim the jam if necessary and then fill to the brim in prepared jars. Close with screw lids, invert and let stand on lid for about 5 min. Turn the jars over frequently while they are cooling so that the peach pieces are better distributed.