Purple Hull Pea Jelly

1. 1

   After shelling peas, wash about 3 gallons of the hulls in 2 to 3 different waters.

2. 2

   Place in large kettle and cover with water. Bring to a boil and boil for about 20 minutes.

3. 3

   Strain liquid from hulls.

4. 4

   In a large pan, measure liquid.

5. 5

   Add Sure-Jell. Stir until dissolved.

6. 6

   Add sugar.

7. 7

   Bring this to a full rolling boil and boil about 15 minutes.

8. 8

   Remove from heat.

9. 9

   Let stand about 5 minutes.

10. 10

    Skim and pour in hot jars and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.