Mesquite Bean Jelly - cooking recipe

Ingredients

1/2 bushel mesquite beans
2 c. lemon juice
3 to 4 qt. water
1 box or bottle fruit pectin
7 1/2 c. sugar
green or red food coloring

Preparation

One-half bushel mesquite beans at stage of maturity where there is a slight amount of red color on pods.
Wash and break them into small pieces; add 2 cups lemon juice and 3 to 4 quarts water and cook for 1 hour over low.
Take 5 cups of the mixture, place in large kettle and bring to a boil.
Add one box or one bottle of pectin jelling agent.
Stir in well and bring to a good boil.
Add 7 1/2 cups sugar and cook 5 minutes.
Pour into glasses.
Green or red food coloring may be added or the jelly may be left its natural color.