RECIPE FOR
BY: Jim Rich
Ingredients;
1
1/2 gal.
1
c. or 18 oz. bottle lemon juice
4 qts. Water
1 box sure
jell
7 c. sugar
Choose
ripe mesquite beans with a red tinge, but without insect holes. Pick beans only
from tree; do not use beans on the ground. Wash and break into pieces 1 to 1 1/2
in. long; Cook beans for one hour in 4 quarts water. Drain and save juice. Place
5 cups of juice in a pan; add lemon juice and boil 5 minutes. Continue boiling
and stirring constantly while adding 1 box sure jell and sugar. Bring back to roiling
boil, Cook 5 minutes longer. Strain through cheese cloth and pour into jelly
jars. This makes an amber colored jelly. (you can add a few drops of red food
coloring for a red jelly)
NOTE: ( you have to work quickly here before juice cools.)
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
Cover with two-piece lids. Screw bands tightly. Turn jars upside-down for 5 minutes, then turn upright and let stand for 24 hours.