Recipe: Purple Pea Hull Jelly (2)

Here are a couple recipes. I had five. I thought the information on the flavors was interesting.

Purple Hull Pea Jelly #1

1 gallon pea hulls
2 pkgs. Sure-Jell
8 c. sugar

Wash pea hulls thoroughly, at least twice, then bring to boil in a heavy pan with enough water to cover hulls. Boil over low heat 8-10 minutes. Save the juice, approximately 8 cups, and discard hulls. Combine juice and Sure-Jell in heavy saucepan and bring to a boil. Boil for 2 minutes. Add sugar and boil an additional minute. Pour mixture into glass jars and seal.

Purple hull peas produce grape-flavored jelly. White crowder peas produce honey-flavored jelly. Lady peas make apple jelly. And bo combining the hulls of crowder, purple, whippoorwill and lady peas, a plum-tasting jelly results.Purple Hull Pea Jelly #2

4 c. juice, made from simmering hulls of purple hull peas until water is purple-colored, 30-40 minutes; strain.
1 box Sure-Jell
5 c. sugar

Bring juice and Sure-Jell to a boil, stirring constantly. Add sugar all at once. Bring back to boil and boil hard for 2 minutes, stirring constantly. Pour into sterilized jars and seal.