Purple Pea Hull Jelly Recipes

Steps:

• Wash pea hulls thoroughly, at least twice. Place in large pan and add enough water to just cover. Bring to simmer and cook until hulls lose most of their purple colour. Remove hulls saving the juice.
• Dissolve 1 box Sure.Jell in 4 cups hull juice in large pan. Bring to full rolling boil and cook 2 minutes.
• Add sugar and bring back to rolling boil, cook another minute. (Test for jell in saucer cooking longer if necessary.)
• Remove from fire and skim off foam. Pour hot jelly into hot jars, clean rim and seal with hot lids.

Steps:

• 1. Wash pea hulls thoroughly,at least twice,then bring to a boil in a heavy pan with enough water to cover hulls.Boil over heat 8 to 10 minutes.
• 2. Save the juice, approximately 8 cups, discard hulls.
• 3. combine juice and sure-jell in heavy saucepan and bring to a boil. Boild for 2 minutes. Add surgar and boil additinal minute.
• 4. Pour mixture into clean steralized jars and seal.
• 5. Purple hull peas produce grape flavored jelly. White crowder pea hulls produce honey flavor. Lady peas make apple jelly flavor. By combining the hulls of crowder,purple, whippoorwill and lady pea hulls you get a plum tasting jelly.

Steps:

• Place the purple hull peas into a large pot and cover with water. Bring to a boil over high heat, add okra if using and boil for 2 minutes, stirring twice. Reduce heat to medium-low, add the bacon, sugar, baking soda, salt, and pepper. Cover and simmer until tender, 1 1/2 to 2 hours.