Make Ahead

Cucumber Jelly

by:
June 28, 2011
3
2 Ratings
Cucumber Jelly
  • Makes 4-5 half pints
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

What You'll Need
Ingredients
  • 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)
Directions
  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.
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11 Reviews

Rebekah
Rebekah August 17, 2024
This recipe does not include canning directions, and neither kerr or ball have cucumber jelly processing directions. quite a disappointment with a couple batches in the water bath canner right now...I have no idea how long to process and if it will be even be safe to eat!@
 
Paul F.
Paul F. June 30, 2019
Is there any way to quantify the amount of pectin please? I'm in the UK so am unable to deduce it from the description of "half a box".

Many thanks, and a somewhat early "Happy Fourth of July" to all who are Stateside

Paul
 
Et
Et September 7, 2017
You need to use 2 pouches of pectin. Sometimes it does take a couple of weeks to fully gel.
 
Mojdeh
Mojdeh May 15, 2017
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
 
Hopey M.
Hopey M. September 5, 2015
I wish i read the comments before I made this...it's soup :(
 
Brian B.
Brian B. July 27, 2015
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!
 
Mitchell B.
Mitchell B. August 29, 2014
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.
 
Mitchell B.
Mitchell B. June 26, 2015
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.
 
Gauthier
Gauthier September 9, 2012
is the time for boiling before the pectin 1min or 10mins
 
hardlikearmour
hardlikearmour June 28, 2011
What a cool idea!
 
Dabblings
Dabblings June 28, 2011
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.