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Ingredients
- 1/2 bushel purple hull pea (hulls only)
- water (enough to cover)
- 4 c. pea hull juice
- 10 c. sugar
- 1 box Sure-Jell
Method
- Wash pea hulls thoroughly.
- Boil in water until juice is purple-red. Strain juice; measure juice into 8 to 10-quart saucepan.
- Add Sure-Jell.
- Bring to a boil.
- Add all of sugar at one time; stir until sugar dissolves.
- Return to a rolling boil. Cook, stirring constantly, for 2 minutes.
- Remove from heat; skim off foam.
- Pour into sterilized jars.