Purple Pea Hull Jelly
A vibrant purple jelly with earthy pea hull flavor, perfect for unique spreads or garnishes, appealing to those who enjoy natural, colorful preserves.
Ingredients
Instructions
- Cover purple pea hulls with water and cook until dark; strain the juice, using 6 cups of the juice.
- Bring the juice to a boil and add Sure-Jell; stir well.
- Once it reaches a rolling boil, add sugar and stir thoroughly.
- Let the mixture come to a rolling boil and cook for 15 minutes.
- Set aside the mixture for 5 minutes, then skim any foam.
- Pour the jelly into sterilized jars and seal.
Tips & Substitutions
When cooking the purple pea hulls, ensure they are fully submerged in water to extract maximum flavor and color. If you don't have Sure-Jell, you can use another fruit pectin, but adjust the cooking time according to the package instructions. For a unique twist, consider adding a splash of lemon juice to enhance the flavor profile.
Serving Suggestions
This purple pea hull jelly is delightful on toast or as a filling for pastries. It pairs beautifully with Kielbasa With Red Cabbage for a sweet and savory balance. For a sophisticated touch, serve it alongside a cheese platter or use it as a glaze for meats, enhancing their flavor.
Storage & Reheating
Store the jelly in a cool, dark place for up to a year. Once opened, keep it refrigerated and consume within a few weeks. To reheat, gently warm it on the stove over low heat or in the microwave, stirring occasionally until it reaches your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Purple Pea Hull Jelly contains roughly 36 calories, with 1g protein, 9g carbohydrates, and 0g fat. It is a good source of vitamin C (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh purple peas instead of hulls?
Yes, you can use fresh purple peas; however, the flavor may differ slightly. Cook the peas until they are tender, strain, and use the juice similarly to how you would with the hulls. Adjust the sugar based on the sweetness of the peas.
What if my jelly doesn't set properly?
If your jelly doesn't set, it may be due to insufficient cooking time or not enough pectin. You can reprocess it by adding more Sure-Jell and cooking it again, ensuring a rolling boil for the required time to help it thicken.
Can I make this jelly without sugar?
While traditional jelly recipes require sugar for sweetness and preservation, you can substitute with a sugar alternative. Make sure to use a product designed for canning, as some substitutes may not provide the same results in terms of texture and preservation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).