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Mesquite Bean Butter

Ingredients

Method

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

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