Wash pea hulls thoroughly and drain.
Transfer hulls to a large stock pot and add enough water to cover the hulls.
Bring to a boil over low heat and cook about 10 minutes.
Remove hulls from the water and discard.
Pour water through a fine collander into a heat-safe bowl and save the juice, You will need 8 cups.
Pour juice back into the stock pot and add Sure-Jell. Stir well and bring to a boil. Boil for 2 minutes.
Add sugar and boil for one minute.
Ladle the liquid into previously prepared jars.
Process in a water bath. Process 8 ox jars for 10 minutes or pints for 15 minutes. Let cool at room temperature to set.