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.
- 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)
- 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
- 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.
- 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.
- Ladle hot jelly into hot sterilized half-pint canning jars, leaving a ¼ inch headspace. Wipe jar rims; adjust lids and screw bands.
- 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.
calories, 0g fat, 0 mg chol., 1 mg sodium, 17 g carb., 0 g fiber, o g pro.
(Adapted from Taste of Home)