MESQUITE BEAN JELLY
List of Ingredients
half bushel mesquite beans
2 cups tart plum juice or 1 cup lemon juice
1 box jelling agent
7 1/2 cups sugar
Recipe
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 andsave.
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.
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