Bring nasturtium tea, lemon juice, (hot sauce) and sugar to a boil in a 3-4 quart pot. Add pectin when sugar is dissolved. Return to boil for three minutes. Scrape off any foam that develops - don't want it affecting the taste or look of your jelly! Ladle jelly into clean, dry jars. The jelly will be hot and liquidy at this point, but it will start to set once it leaves the pot. You can can or refrigerate your jelly at this point. Canned jellies will last for one year, and refrigerated jellies will last for a couple of months. Because canning still makes me nervous, I just refrigerated my jelly and have been sharing it with friends and coworkers. And it will have disappeared long before it's couple-month shelf life has expired.
Recipe adapted from Cooking with Flowers.