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1 1/2 gal. mesquite beans
1 c. or 18 oz. bottle lemon juice
4 qts. water
1 box sure jello
7 c. sugar

Choose ripe mesquite beans with a red tinge, but without insect holes. Pick beans only from tree; do not use beans on the ground. Wash and break into pieces; cover with water and soak overnight. Pour off water. Cook beans for one hour in 4 quarts water. Drain and save juice. Place 5 cups of juice in a pan; add lemon juice and boil 5 minutes. Continue boiling and stirring constantly while adding 1 box sure jell and sugar. Cook 5 minutes longer. Strain through cheese cloth and pour into jelly jars and seal. This makes an amber colored jelly.
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