Mesquite jelly
Mesquite jelly recipe in the canning category
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
Recipe method:
- 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.
Tags: mesquite, jelly, recipe, canning, recipes, cooking