RECIPE FOR MESQUITE
BY: Jim Rich
half bushel mesquite beans
2 cups tart plum juice or 1 cup lemon juice
1 box sure jell
7 1/2 cups sugar
Pick about half bushel of mesquite beans without bug holes. Select beans
that are succulent, but mature enough to have a red tinge on the pods.
Wash the beans and snap into pieces one or two inches long.
In a large pot, add 4 quarts water to beans and boil for one hour.
Drain the juice and save. Strain juice through a lint free cloth.
Place 5 cups of juice in a pan over high heat, add sure jell, lemon juice, and 1 teaspoon
butter to prevent foaming. NOTE: To improve the looks of the jelly, add 4 drops red food coloring.
Bring the mixture to a boil, and boil for 5 minutes, stirring often.
Stir in the sugar then bring back to a rolling boil and boil for 5 minutes more, stirring often.
Quickly Pour into clean and sterilized jelly jars. Clean tops of jars and screw lids on tight.
Turn jars upside down for 3 minutes, then turn upright, and allow to cool over night.