Cucumber Jelly
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
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2
English cucumbers; peeled and chopped into medium sized chunks
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3
inch piece of ginger; peeled and chopped into small chunks
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4
tablespoons lemon juice
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4
tablespoons white vinegar
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3
cups sugar
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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
More Great Recipes:
Condiment|Vegetable|Make Ahead|Gluten-Free|Vegan
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You need to use 2 pouches of pectin. Sometimes it does take a couple of weeks to fully gel.
I used gelatin instead of pectin. 1 sachet of gelatin mixed with 1/2 cup of boiling water and add when you turned off the oven. Let it cool and put it in the jar keep it in fridge. It will be like jelly
I wish i read the comments before I made this...it's soup :(
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!
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.
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.
is the time for boiling before the pectin 1min or 10mins
hardlikearmour is a trusted home cook.
What a cool idea!
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.
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