PurpleHull Pea Festival Recipes
PurpleHull Pea Jelly
4 cups juice (see below)
5 cups sugar
1 package Surejell
1/2 tsp. butter
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.
Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
Rotary Tiller Race Web site: