Mesquite Bean Jelly Recipe

How to make it

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• Thoroughly dry mesquite beans, break into pieces, 2" or 3" long.
• Put in a pot and add 3 to 4 times as much water as beans. In a crock pot, cook at 200 degrees overnight. Or if in a hurry, cook at 400 degrees for an hour. (I usually simmer for about 3 hours, let cool overnight and then continue with the remaining steps the following morning. This method seems to bring out more flavor if the mesquite beans..) It is ready when the water looks like tea. Pour the water into a container. Add the same amount of water a second time, josh it a little with a potato masher. Boil it to iced tea color and add it to the first batch of "stock". At this point, you can freeze the stock in a plastic jug for later use.
• But to make jelly, get a box of Sure Jel and follow the directions. You'll need 1 box of Sure Jell for 4 cups of juice and 4 cups of sugar. As you make the jelly, add a teaspoon of butter to keep it from boiling over. This doesn't always set up well so I boil it for a few more minutes than called for on the Sure Jel box, until it sheets off the spoon.
• When done, ladle into sterilized jars. Prep lids as normal. Put on lid, finger tighten, but in water bath canner and process for 10 minutes. Let rest in hot water 10 minutes after processing finishes. Then set out on flour kitchen towels to continue cooling. Cover with an additional towel.
• I usually leave the jelly at least overnight before I check the gel. I gotta get me a candy thermometer!