Friday, July 25, 2008

Pea-Hull Jelly (Purple Hull Peas)

hulls and their jelly

before & after

After shelling purple-hull peas, save the hulls, and wash them at least three times.

washing hulls

Pack clean hulls into a heavy pot, and cover with about 5 cups of water.

pack hulls into a heavy pot, cover with water

Boil hulls until tender. It's not the hulls you're concerned with--it's the purplish "tea" that you're making of the boiling water. Steep those babies until the water's pretty and purple.


Strain the "tea" from boiling the hulls, and pour 4 cups of it back into the saucepan.

strain liquid from boiling hulls into saucepan

Bring juice to a boil, then add 1 package of Sure-Jell (fruit pectin). Return liquid to a rolling boil, and add 5 cups of sugar.

boil, add pectin, boil, add sugar, boil, simmer

Return liquid to a rolling boil again, and boil for 15 minutes. Remove from heat and set aside for 5 minutes. Skim. Pour into hot, sterilized jars, seal, and process in a water-bath for 5 minutes. Set jars aside on a towel for 24 hours.

strain into jars, seal


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