Tuesday, July 27, 2010

Pea Hull Jelly

I was asked about the pea hull jelly that I made. It was pretty simple. I googled it and got the following recipe:


4 c. pea hull liquid
7 c. sugar
2 tbsp. lemon juice
1 box sure-jell

To prepare juice; rinse 2 large handfuls of purple hull pea hulls.
This will be almost full in an 8 quart blancher pot.
Add enough water to almost cover.
Bring to a boil and simmer about 5 minutes or until liquid becomes dark reddish purple.
Strain and measure out 4 cups. May need to add water to make 4 cups.
Follow directions on package of Sure-Jell to make "cooked jellies". Yield 8 cups.

It was one of the easiest jellies I've made. I washed a bunch of pea hulls(fortunately mine were pretty clean and had no bugs, but I washed them a couple of times anyway). I put them in a big pot that I use to do tomatoes in. It has an insert with holes in it for straining. I put as much water as I thought I could without it bubbling out, and cooked them probably a half hour. The recipe said 5 minutes, but I just didn't think that would be enough. I added water about midway through the process.

Then I strained the liquid through a cloth to make sure there was no sand or anything left in the liquid, and followed the directions on the package of sure-jell.

I ended up with enough to make 4 quarts or 8 half pints.

My brother laughs every time I mention it. I gave them a jar, but I haven't gotten any feed back on whether they liked it or not.

The folks here at work liked it, but then I brought hot biscuits for them to eat it on. It tastes a bit like grape jelly.

Then I

1 comment:

Lena . . . said...

Thanks so much for sharing the recipe. Now my big problem is where to find purple peas!! I've never seen them around here.

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