Cucumber-Mint Jelly

Share on FacebookGoogle+Email to someoneTweet about this on TwitterPin on Pinterest

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
  • 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)
  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.
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)

Get Chef Sandra's blog posts, recipes and more delivered right to your inbox.
Join over 3.000 visitors who are receiving our newsletter and learn how to optimize your blog for search engines, find free traffic, and monetize your website.
We hate spam. Your email address will not be sold or shared with anyone else.

No Comments Yet.

Leave a comment

Rate this recipe: