Purple Hull Pea Jelly - cooking recipe

Ingredients

purple pea hulls
1 box Sure Jell
5 1/2 c. sugar

Preparation

Rinse pea hulls. Fill a large Dutch oven (do not use cast iron) with hulls and enough water to make hulls float. Bring to a boil; boil for 45 minutes. Strain juice. Bring 4 c. juice to a boil. Add Sure Jell; bring to a boil again. Add sugar and stir until it returns to a boil; cook 15 minutes. Remove from heat; skim top. Pour into sterile jars and seal. Makes about 3 1/2 pints.