Mesquite Bean Butter
Mesquite Bean Butter
3 quarts ripe mesquite beans
Water
1 cup granulated sugar
1/3 cup fresh lemon juice
1 bottle liquid pectin
1 tbsp cinnamon
Gather beans from mesquite trees when ripe
Beans that are yellow with reddish streaks are the sweetest & best for butter
Cut each bean into 2 or 3 pieces & cook in a vegetable steamer over boiling water until tender (about 30 min) or until bean pods pull apart easily
Put cooked pods in a blender, 1 cup at a time with 1/2 cup water & chop with quick pulses
Put through a coarse strainer
Discard fiber & seeds
Add water as needed to make 8 cups mesquite pulp
Place in a large kettle or saucepan over high heat, stir in sugar & lemon juice, & bring to a full, rolling boil
Boil hard for 1 min
Remove from heat, stir in pectin & bring to a boil again
“Butter” is ready when a small amount dropped in a bowl of water forms a soft ball
Finally add cinnamon; stir
Pour into hot, sterilized jars & seal with paraffin
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