Friday, July 25, 2008
Pea-Hull Jelly (Purple Hull Peas)
After shelling purple-hull peas, save the hulls, and wash them at least three times.
Pack clean hulls into a heavy pot, and cover with about 5 cups of 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.
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.
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.