Mesquite Bean Jelly
- 1/2 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 jelly glasses or jars and allow to cool.
This recipe yields ?? servings.