PURPLE HULL JELLY💜 with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube


Place purple hulls from shelling peas into a large pan and JUST cover with water. Bring to a boil, cover with the lid and turn off the heat. Let steep at least 4 hours. I let mine steep overnight to get the most flavor. Drain the juice thru cheese cloth in a strainer.

  • 8 cups Purple Hull Juice
  • 8 cups Sugar
  • 2 tablespoons Lemon Juice

The juice, sugar and lemon to a boil. Boil 2 minutes then add 2 packages of liquid pectin (6ounces) to the mixture and return to a boil. Stir continuously to keep it from boiling over. Let the juice thicken. I cooked mine for 20 to 30 minutes. Pour 1 tablespoonful onto a saucer and place in the freezer for about 1 minute. If it gels it is ready. If not keep cooking and test again. When it does gel in the freezer pour into 1/2 pint jars that have been sterilized (boil jars with lids and twist tops in water for 10 minutes). Leave 1/2 inch headspace for the jars to seal properly. Top with a lid and twist top that you tighten finger tight only. Do not overtighten. Let cool and they should seal as they cool. Lasts up to 18 months on the shelf. So good it won’t make it that long before it is eaten! Tastes a lot like figs.


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