Sterilize 8 half pint jars in a large boiling water canner.

In a large pot, bring the rhubarb, sugar, and Earl Gray tea to a boil, stirring frequently.

Add the lemon juice, cinnamon, and nutmeg. Bring the jam to a low boil and allow it to bubble for 10 minutes.

After 10 minutes add in the pectin, stir well, and cook for 5 more minutes.

Remove from heat and stir in the vanilla.

Pour the rhubarb jam into the hot half pint jars, leaving 1/4 inch of headspace.

Wipe the mouth of the jars and place the lids on top of the hot jars. Tighten the screwbands to finger tip tight.

Place in a boiling water canner, put the lid on, and process for 10 minutes.

Remove the lid and remove the canner from the heat. Allow to cool 5 minutes before removing the jars from the canner.

Allow the jars to cool for 24 hours then check the seal on the lids. Store in a cool place for up to 1 year.