Best Mesquite Bean Jelly Recipes

Jalapeno Mesquite Jelly image

Provided by Mary Lou Ellis

Categories Spreads

Time 12h20m

Number Of Ingredients 6

mesquite tea (see personal note)
10 jalapeno peppers seeded
1 red pepper seeded
1 c cider vinegar
8 c sugar
3 pkg liquid fruit pectin (3 oz ea)

Steps:

1. Puree peppers with vinegar in food process.
2. Measure pepper/vinegar mixture and add mesquite tea to make 5 cups total.
3. Bring pepper mixture to a hard boil. Add sugar. bring back to a boil and cook 10 min. stirring constantly.
4. Add pectin. Bring mixture back to a hard boil and cook for 1 minute stirring constantly.
5. Pour into hot jelly jars leaving 1/4 in. head space. Top with 2 part lids. Process in a water bath 10 min. For high altitude ares, check the directions that came with the pectin. Remove and let cool. May take up to 2 days to jell. refrigerate after opening.

Mesquite Bean Jelly image

Provided by Pepper Harris @rubycowgirl1

Number Of Ingredients 4

3 quart(s) mesquite bean water
4 teaspoon(s) lemon juice, fresh
4 1/2 cup(s) sugar
1 package(s) fruit pectin, powdered

Steps:

Clean and sterize 1/2 pint jars. Put lids in pot of hot water.
Cut each mesquite bean into pieces, place in large kettle and add water to cover. Simmer until liquid turns yellow. Strain. You will need 3 cups of liquid.
Stir in powdered pectin and cook. Stir constanting over high heat until mixture comes to a ful boil, add sugar and lemon juice, stir return to a boil for 1 min or until syrup comes off metat spoon in sheet.
Remove from heat, skim off foam with metal spoon and ladle into sterile glass jars. Add lids and rings, process in water bath 10mins.