strain into jars, seal

www.arktimes.com/blogs/ninjapoodles/2008/07/you_did_what_...

Finished jelly--made from the hulls of purple hull peas! The jelly has a delicate grape flavor. No kidding!

PurpleHull Pea Jelly, from the Emerson, Arkansas PurpleHull Pea Festival & World Championship Rotary Tiller Race Web site:
www.purplehull.com

4 cups juice (see below)
5 cups sugar
1 package Surejell
1/2 tsp. butter*
2 Tablespoons lemon juice**

*I did not use butter.
**Based on several other recipes I found, I added a little over 2 tablespoons lemon juice.

This jelly is made from the hulls rather than the peas. Wash empty hulls three or four times. Boil hulls until tender. Strain juice. Let juice boil, add Surejell and butter. When this comes to a rolling boil, add sugar. Let come to a rolling boil again. Let boil for 15 minutes. Set aside for 5 minutes. Skim. Pour into jars and seal.