Boil hulls from purple peas until tender, then strain juice. Use 4 cups of pea hull juice, 5 cups of sugar, 1 package of sure-jell. Let juice boil, and add sure-jell. When this comes to a rolling boil, add sugar. When it is dissolved, let mixture come to a rolling boil again for 15 minutes. Then set aside for 5 minutes. Skim and pour into jars. Cover with paraffin.