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)