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Author Notes: I thought of this after I made my cucumber ginger sandwich. I wanted to try cucumbers in a way I've never seen them used. Sure I've pickled them, but I've never spread them on toast, until now. It's a very unusual jelly and a perfect way to use up that bumper crop of cukes. My oldest daughter loves it on bread with sliced cucumbers, lettuce, and sharp cheddar cheese. —Dabblings
Makes 4-5 half pints
- 2 English cucumbers; peeled and chopped into medium sized chunks
- 3 inch piece of ginger; peeled and chopped into small chunks
- 4 tablespoons lemon juice
- 4 tablespoons white vinegar
- 3 cups sugar
- 1 packet of liquid pectin (half a box)
- In a blender, puree the cucumber, the ginger, the lemon juice, and the vinegar until no chunks are left.
- Strain the cucumber juice through a fine mesh sieve to remove any pulp. I also strained it a second time through some cheesecloth to remove extra pulp.
- Put 2 cups of the cucumber juice and the sugar in a large saucepan over high heat. Bring mixture to a boil, stirring frequently. Boil for one minute. Add the pectin and boil for 1 minute more, stirring constantly. Remove from heat, skimming off any foam.
- Ladle jelly into prepared jars. Follow the water bath method to process the jars.
- This recipe was entered in the contest for Your Best Dish in the Raw
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