Cucumber Jelly
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If you’ve never tried cucumber jelly before, you’re in for a treat. Sweet and refreshing, this unique jelly is an easy way to use up extra cucumbers from the garden.
It’s easy to make with just a few simple ingredients, and you’ll love this unique spread on everything from toast to charcuterie boards.
I always grow lots of cucumbers in my garden and turn them into homemade dill pickles and, of course, sweet relish, but this jelly has become one of my favorite ways to preserve cucumbers.
It’s a fun and unexpected recipe that’s easy to can and a great way to use up cucumbers when the garden really starts producing. If you’re looking for something new to try that’s still simple and shelf-stable, this jelly is perfect.
Ingredient Notes
Make sure to check the recipe card for a full list of ingredients and measurements.
- Cucumbers – You will need 2 to 3 large cucumbers, depending on their size. You can use slicing cucumbers, like field cucumbers or English cucumbers. Large, overgrown pickling cucumbers will also work great, but if the skin is hard and bitter you’ll want to peel them.
- Lemon Juice – Adds acidity that helps to balance the mild sweetness of the cucumbers.
- Sugar – Helps to sweeten the jelly and also helps the pectin set. Don’t reduce the amount if you are using regular pectin, it needs a larger amount of sugar to gel. If you want to reduce the sugar then make sure to use a low sugar pectin.
- Powdered Fruit Pectin – Helps your jelly to set. You’ll need 1 pouch of powdered pectin, which works out to 5 or 6 tablespoons, depending on the brand.
How To Make Cucumber Jelly
Wash your cucumbers, then cut them into slices and place them into your food processor and puree.
Pour the cucumber pulp through a cheesecloth-lined strainer and let it sit until it stops dripping. You should get 2 1/2 cups of liquid.
Pour the cucumber juice into a large pot and add the lemon juice and powdered pectin. Stir and bring the mixture to a boil.
Then add the sugar and stir until it’s dissolved. Bring the mixture back to a rolling boil for 1 minute, stirring often.
Remove from the heat, skim the foam, and pour the jelly into your prepared canning jars.
Canning Cucumber Jelly
Wipe the rims of the jars clean. Then place the lids and rings on, tightening them finger-tight.
Place them into your preheated canner and bring the water to a full rolling boil.
Once boiling process for 10 minutes or according to your altitude in a water bath canner.
When the water bath is done, turn off the heat and let the jars sit in the canner for 5 minutes. This will help to prevent siphoning.
Then remove the jars from the canner with a jar lifter and set them to cool on a towel. Let the jars sit for 24 hours, then check the seals.
Any jars that didn’t seal, place into the fridge. Or you can recan them by replacing the lids and reprocessing.
Remove the jar rings and wash the jars with warm soapy water. Dry and label the jars, then store them in a cool, dark, and dry place.
Serve With:
- Serve with cream cheese and crackers for a quick appetizer
- Serve over warm biscuits or English muffins
- Add a small jar to a charcuterie board it pairs great with soft cheeses like brie
- Use as a glaze or sauce for grilled chicken or pork
More Cucumber Recipes:
FAQs
Cucumber Jelly
Ingredients
- 2-3 large cucumbers, to make 2 1/2 cups of cucumber juice
- 7 cups sugar
- 4 tablespoons lemon juice
- 1 box powdered pectin
Instructions
- Wash the cucumbers, then cut them into slices and place them into the food processor and puree.
- Pour the cucumber pulp through a cheesecloth-lined strainer and let it sit until it stops dripping. You should get 2 1/2 cups of liquid.
- Pour the cucumber juice into a large pot and add the lemon juice and powdered pectin. Stir and bring the mixture to a boil.
- Then add the sugar and stir until it’s dissolved. Bring the mixture back to a rolling boil for 1 minute, stirring often.
- Remove from the heat, skim the foam, and ladle the jelly into your prepared canning jars, leaving 1/4 inch of headspace. Wipe the rims, add the lids and rings finger-tight, and process in a boiling water bath canner for 10 minutes (15 minutes if you are above 6,000 feet in elevation).
- After processing, remove the jars from the canner and place on a towel. Let them sit for 24 hours, then check the seals. Remove the rings, wash the jars, label them, and store in a cool, dark, and dry place.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
