Mesquite Bean Jelly

1. 1

   One-half bushel mesquite beans at stage of maturity where there is a slight amount of red color on pods.

2. 2

   Wash and break them into small pieces; add 2 cups lemon juice and 3 to 4 quarts water and cook for 1 hour over low.

3. 3

   Take 5 cups of the mixture, place in large kettle and bring to a boil.

4. 4

   Add one box or one bottle of pectin jelling agent.

5. 5

   Stir in well and bring to a good boil.

6. 6

   Add 7 1/2 cups sugar and cook 5 minutes.

7. 7

   Pour into glasses.

8. 8

   Green or red food coloring may be added or the jelly may be left its natural color.

* Per serving · 4 servings · Values may vary.

No additional tips available.