Begin by washing the fresh rhubarb stalks thoroughly to remove any dirt. Chop them into 1-inch pieces.

In a heavy-bottomed pot, combine the chopped rhubarb with sugar over medium heat. Stir gently as the mixture warms.

Once bubbling, add pectin and bring to a rolling boil. Stir continuously for 5 minutes.

Remove from heat, add in the vanilla seeds and cooled Earl Grey tea, and stir well.

Perform the plate test to check consistency; adjust by cooking longer if too thin.

Jar the mixture into sterilized jars and seal tightly. Process in a boiling water bath for 10 minutes if canning.

Let cool on a wire rack and store in a cool, dark place.