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Mesquite Bean Jelly
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1/2 bushel mesquite beans
2 cups tart plum juice or 1 cup lemon juice
1 box jelling agent
7 1/2 cups sugar

Pick half bushel of mesquite beans without bug holes. Select beans that
are succulent, yet mature enough to have red tinge on the pods. Wash the
beans and snap into small pieces. Add plum or lemon juices. Cook 1 hour
in 3 to 4 quarts of water. Drain the juice and save.

Place 5 cups of juice in a pan, bring to a boil and add jelling agent
while stirring vigorously. Bring the mixture to a boil that cannot be
stirred down; then add sugar and cook 5 more minutes.

Pour into jelly glasses or jars and allow to cool.

This recipe yields ?? servings.

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