Cucumber Jelly

By • June 28, 2011 6 Comments

10 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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)
  1. In a blender, puree the cucumber, the ginger, the lemon juice, and the vinegar until no chunks are left.
  2. 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.
  3. 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.
  4. Ladle jelly into prepared jars. Follow the water bath method to process the jars.

More Great Recipes: Vegetables|Condiments|Cucumbers

💬 View Comments ()

Comments (6) Questions (0)


about 1 month ago Brian Bubba Carlson

I agree.....when I made the recipe and used the boiling water bath method, this did not thicken into a jelly. I hope mine thicken over a couple of weeks. I do like the idea of adding to a gin and tonic though!


about 1 year ago Mitchell Babcock

This is watery if you follow the recipe, it does not thicken up, Im gonna dump it back into a pan and cook it longer and maybe add another bag of pectin, the flavor is good but otherwise its not a jelly its just a sauce.


2 months ago Mitchell Babcock

I did not ever reboil, I was too lazy, I just figured I would put it away in the cabinet and use it as is, to my surprise it thickened up on its own after a couple weeks to a very thick jelly.


almost 3 years ago Gauthier

is the time for boiling before the pectin 1min or 10mins


about 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

What a cool idea!


about 4 years ago Dabblings

Cool like a cucumber ;) OK that was just cheesy, I apologize. But it is good. I think you could also omit the pectin, can it like a syrup, and use it as a nice addition to a Gin and Tonic.