Cucumber-Mint Jelly

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So what do I do with Cucumber-Mint Jelly?  How about a glaze on grilled lamb chops.  I had to try this and it was delicious.  Check out the picture.  I know it’s also going to be good on Salmon.  You can also mix it with cream cheese and cut up some fresh vegetables to dip in with.

Cucumber-Mint Jelly
Author: 
 
Ingredients
  • 3 medium cucumbers (about 2 lbs)
  • 7 cups sugar
  • 1 cup vinegar (can use apple cider or regular vinegar with 5% acidity)
  • 1 pkg (1 foil pouch) liquid fruit pectin
  • ½ cup packed fresh mint leaves
  • optional if desired (1-2 drops green food coloring)
Instructions
  1. Peel cucumbers and cut into chunks. Puree in batches in a food processor. Press cucumber puree through a fine-mesh sieve set over a bowl to catch the juices. Measure 1 ½ cups cucumber juice
  2. Note: If you have a juicer, this is much easier. Just wash the cucumbers and put them into your juicer. No need to peel. I found I needed more cucumbers than the recipe called for so make sure you have a few extra on hand.
  3. In a 6 to 8 quart heavy pot, combine cucumber juice, sugar, and vinegar. Bring to boiling over high heat, stirring to dissolved sugar. Quickly stir in pectin and mint. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Using a slotted spoon, remove and discard mint. Stir in food coloring if desired.
  4. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a ¼ inch headspace. Wipe jar rims; adjust lids and screw bands.
  5. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Notes
Makes 6 half-pints.
Per tablespoon:
calories, 0g fat, 0 mg chol., 1 mg sodium, 17 g carb., 0 g fiber, o g pro.
(Adapted from Taste of Home)
 

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