- 6 black tea bags
- 2/3 blueberry preserves, such as Bonne Maman
- In a pitcher, combine the tea bags with 6 cups cold water; cover and steep overnight in the refrigerator.
- Discard the tea bags. Press the preserves through a fine strainer to produce ½ cup thick blueberry juice; discard the solids.
- Stir the juice into the chilled tea; refrigerate again until serving time. Pour into ice-filled glasses.