Purple Hull Pea Jelly - cooking recipe

Ingredients

4 c. purple hull pea juice
5 c. sugar
1 box Sure-Jell

Preparation

After shelling peas, wash about 3 gallons of the hulls in 2 to 3 different waters.
Place in large kettle and cover with water. Bring to a boil and boil for about 20 minutes.
Strain liquid from hulls.
In a large pan, measure liquid.
Add Sure-Jell. Stir until dissolved.
Add sugar.
Bring this to a full rolling boil and boil about 15 minutes.
Remove from heat.
Let stand about 5 minutes.
Skim and pour in hot jars and seal.