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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Mesquite Bean Jelly Recipe

4.8 stars - based on 10 votes
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This recipe for Mesquite Bean Jelly is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 bushel mesquite beans *
2 c. tart plum juice or 1 c. lemon juice
6 qts. water
1 box pectin for each batch
7 1/2 c. sugar

*This gives you 15 cups of juice or 3 batches of 8 half pints jelly. Make one batch at a time using only 5 c. juice for each.
Directions:
Directions:
Pick beans (without bug holes). They should be succulent but with red tinges on the pod. Do not use those which have fallen to the ground. Wash and break beans into pieces. Add plum or lemon juice. Add water and cook for 1 hour. Drain juice and save. Place 5 cups juice in pan, bring to a boil and add 1 box pectin, stirring vigorously. Bring to a rolling boil, add sugar, cook for 5 minutes more. Pour into sterile jars and seal.
Personal Notes:
Personal Notes:
This recipe makes a lovely amber colored clear jelly. Got this recipe from a good friend, Doris Wallace. Her husband, Carter, and Papaw were great friends and shared the love of hunting.
This was my favorite of all of Daddy's brothers, Uncle Willie and Aunt Bena. Their children were grown when I came along so they helped spoil me rotten. One summer they decided to keep 4 of their nieces for 2 weeks; Shelley, Sue Ellen, Candy and me. Don't know how they survived. They lived in Corpus so naturally, we had to go to the beach quite often. I remember it so plainly and we all had so much fun. Papaw and I went to Corpus on our honeymoon, called them up, and they invited us for supper. Aunt Bena was a wonderful cook and she made us the best fried shrimp ever. They were special to both of us.

 

 

 

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