RECIPE FOR MESQUITE BEAN JELLY

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.