Print Recipe

Mesquite Jelly

Recipe Ingredients

  • 2 1/2 quarts ripe mesquite beans, in pods
  • 1 package powdered pectin
  • 4 1/2 cups granulated sugar
  • 4 tablespoons lemon juice


  1. Pick the beans just as they begin to turn brown. At this point they should be tan and plump.
  2. 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.
  3. 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.
  4. 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.
  5. Pour immediately into hot, sterilized jars.
  6. Cover with melted paraffin or a tight-fitting lid.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. We hope you enjoy our collection of over 39,000 recipes. Recipe Goldmine has been online since August 1999. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations. This website is free to use but we depend on ads for survival. To support our work, please disable your ad blocker on

1 Corinthians 10:31 (KJV) - Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.