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
4-5 half pints
English cucumbers; peeled and chopped into medium sized chunks
inch piece of ginger; peeled and chopped into small chunks
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.