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
- 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
More Great Recipes:
Condiments|Vegetables|Cucumbers
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2 months ago Mojdeh
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
almost 2 years ago Hopey Merithew
I wish i read the comments before I made this...it's soup :(
almost 2 years 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!
almost 3 years 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.
about 2 years 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 5 years ago Gauthier
is the time for boiling before the pectin 1min or 10mins
about 6 years ago hardlikearmour
hardlikearmour is a trusted home cook.
What a cool idea!
about 6 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.
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