Canning and Preserving Recipes
Mesquite Jelly
Ingredients
- 2 1/2 quarts ripe mesquite beans, in pods
- 1 package powdered pectin
- 4 1/2 cups granulated sugar
- 4 tablespoons lemon juice
Instructions
- Pick the beans just as they begin to turn brown. At this point they should be tan and plump.
- Break the beans, pods and all, into small pieces. Do not try to shell them. Cover with water. Simmer the beans.
Mash the beans with a potato masher until you have a yellow liquid; strain. Continue to cook until there are 3 cups of juice.
- Place the juice in a large kettle and add the pectin. Bring the juice to a full boil. Stir and boil for one minute or until the syrup sheets from a metal spoon.
- Remove from the heat. Skim off the foam. You may add a drop of red food coloring to give the jelly more color, if desired.
- Pour immediately into hot, sterilized jars.
- Cover with melted paraffin or a tight-fitting lid.