Recipe Archives->Preserving->Mesquite Bean Jelly

MESQUITE BEAN JELLY

half bushel mesquite beans
2 cups tart plum juice or 1 cup lemon juice
1 box jelling agent
7 1/2 cups sugar

Pick half bushel of mesquite beans without bug holes.  Select beans
that are succulent, yet mature enough to have red tinge on the
pods. Wash the beans and snap into small pieces.  Add plum or lemon
juices. Cook 1 hour in 3 to 4 quarts of water. Drain the juice and
save.

Place 5 cups of juice in a pan, bring to a boil and add jelling
agent while stirring vigorously. Bring the mixture to a boil that
cannot be stirred down; then add sugar and cook 5 more minutes.
Pour into glasses and jars and allow to cool.

Printable version: mesquite-bean-jelly.txt.