Mesquite Bean Jelly
Description
Courtesy of Amy CrowellJeanice Zinsmeyer, my grandparents’ longtime D’Hanis, Texas, neighbor, makes this jelly every year. Adapted from Claudia Abbey Ball’s recipe, it turns a beautiful honey-brown color and is perfect for spreading over toast or biscuits.
Ingredients
1/4 c. lemon juice
4 1/2 c. sugar
1 box Sure-Jell
Note: One gallon of mesquite beans will be more than enough to make 3 c. mesquite bean juice. You'll find different answers about how many beans you'll need—it varies because you can produce a strong-flavored juice or a weaker flavored juice. Just make sure to put a little more than 3 c water over the beans when making the juice.
Methods/steps
Gather mesquite bean pods when they begin to fall from the tree. Break pods into smaller pieces. (Some foragers recommend immersing the pods in water for several minutes to allow any bugs to crawl out.) Put bean-pod pieces into a pot and cover with water, a few inches over the beans. Boil for 5 minutes. Turn off heat and let steep about 30 minutes. Strain. Put pod juice, lemon juice and Sure-Jell into a pot and bring to a full rolling boil, stirring to dissolve the sugar; let boil about 1 minute. Pour hot jelly into sterile canning jars, leave a 1/4” headspace, and seal with lids. Boil in hot water bath for 10 minutes.
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