Prepare the calcium water by combining ½ teaspoon calcium powder (comes in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. (Extra calcium water should be stored in the refrigerator for future use. Lasts a few months)
Brew the Earl Grey tea (tea bags or loose leaf) in the 2 cups of water at 200F for 3-4 minutes. Strain.
Add the 2 cups of brewed tea, optional bergamot oil, calcium water, and lemon juice to a saucepan and mix well. On a separate bowl, combine the Monkfruit and pectin.
Bring brewed tea mixture to a boil and add the Monkfruit-pectin mixture stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, immediately remove it from the heat.
Fill jars and let cool. Once they come to room temperature, close the lids and store in the fridge for it to set.