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.