Mesquite Bean Jelly

2 1/2-3 quarts Mesquite beans
Water

3 c. Mesquite bean juice
4 1/2 c. sugar
1 package powdered pectin
4 Tbsp. lemon juice

Pick the beans that have a reddish skin (yellow can also be used). The beans are ready for jelly making when they are fully mature, but do not rattle (if they rattle a little they can still be used). Cut or break each mesquite bean into two or three pieces, place in a large kettle and add water to cover. Simmer until liquid turns yellow (about 30-60 minutes). Strain out liquid and save. The beans can be thrown away now. Place 3 c. of liquid from beans in a large saucepan, add pectin and stir constantly over high heat until mixture comes to a boil. Add sugar and lemon juice and stir. Bring to a full rolling boil, stirring constantly. Hard boil for 1 minute. Remove from heat and skim off foam with metal spoon. Quickly pour into jars to within 1/4-1/8" from the top. Cover with lids and process in canner/hot water bath for 10-15 minutes.

*Beans are usually ready around July/August in Tucson.

(From St. David Ward Cookbook)

Apple Pie Filling

Fill 7 quart jars with apples that have been cored and peeled.

Heat 10 c. water on stove.

Combine:
4 1/2 c. sugar
1 c. Clear-Jell

Add and mix well:
2 tsp. cinnamon (more is beter!)
1/4 tsp. cloves (optional)
1 tsp. salt

Add dry ingredients to warm water mixture and add 3 Tbsp. lemon juice Mix well. Pour into quart jars filled with apples, removing air bubbles from jars. Put lids and rings on jars and process in hot water bath for 30 minutes.