1 3/4 cups water
3 packets powdered gelatin (3/4 ounce total)
2 rooibos tea bags
8 ounces (about 1 3/4 cups) frozen or fresh peach slices
1/3 cup honey
Line an 8x8-inch baking dish with parchment paper, making sure there is excess paper hanging off two of the sides; set aside.
Place 3/4 cup of the water in a large bowl or 4-cup measuring cup and sprinkle with the gelatin in an even layer; set it aside for the gelatin to bloom (it will thicken considerably).
Bring the remaining 1 cup of water to a boil in a medium saucepan over high heat. Remove the pan from the heat and add the tea bags. Let steep for 5 minutes. Remove and discard the tea bags, squeezing any excess liquid from the bags back into the pan.
Place the saucepan back over medium-high heat and add the peaches and honey. Cook, stirring occasionally, until the mixture comes to a boil and the peaches are tender. Immediately transfer the mixture to a blender and blend on high speed until smooth.
Pour the hot fruit purée over the gelatin mixture and let sit for 1 minute. Whisk together until the gelatin is dissolved, and then pour into the baking dish. Refrigerate uncovered until set, about 1 hour.
Lift the gummies out of the dish by the parchment and place on a cutting board. Cut into 1-inch cubes. Keep refrigerated or leave at room temperature for up to 4 hours.