Gather beans from mesquite trees when ripe. Beans that are yellow
with reddish streaks are the sweetest and best for butter.
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
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
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
Finally add cinnamon; stir.
Pour into hot, sterilized jars and seal with paraffin.
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