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Purple Hull Jelly

An easy three-ingredient jelly that will impress your breakfast guests at first bite.
Prep Time10 mins
Cook Time13 mins
Course: Canning
Cuisine: American
Keyword: breakfast, Canning, grape, jelly, purple hull
Servings: 15 half pints


  • gallons hulls of purple hull peas
  • 2 packages Sure-Jell pectin
  • 8 c granulated sugar


  • 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.