Pickles and Preserves: A Savor the South Cookbook by Andrea Weigl

Author:Andrea Weigl
Language: eng
Format: azw3, epub, mobi
Tags: Food, Non-Fiction, Cookbooks, Cooking, Recipies
ISBN: 9781469614403
Publisher: The University of North Carolina Press
Published: 2014-02-28T13:00:00+00:00

MAKES 6 PINT JARS

3 cups mesquite bean juice

1/3 cup fresh lemon juice

1 (1.75-ounce) box of pectin

4 1/2 cups sugar

Fill a 1-gallon container with mesquite beans when they’ve turned a tan color and begun to drop from the trees. Immerse the beans in water for a few minutes to remove any bugs, then drain.

Place the beans in a large stainless-steel stockpot or enamel Dutch oven with just enough water to cover the beans. Bring to a boil and cook until the beans are softened, about 10 minutes. Add 3 cups water and soak the softened beans overnight.

The next day, bring the beans back to a boil. Remove the pot from the heat, let cool a bit, then drain the beans in a colander lined with several layers of cheesecloth, reserving the juice.

Combine 3 cups of the mesquite bean juice, the lemon juice, and the pectin in a medium saucepan. Stir. Bring to a full rolling boil that stirring won’t lessen. Add the sugar and stir to dissolve. Let return to a full rolling boil for 1 minute.

Ladle the jelly into hot, sterilized jars, leaving 1/4 inch of headspace. Follow the instructions for boiling-water canning on page 10. Process the jars for 10 minutes.

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