Cucumber Basil Jelly

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If you’re looking for a new way to use up summer cucumbers and fresh basil, this cucumber basil jelly is a must-try. Light, sweet, it’s perfect for summer. It’s so easy to make with just a handful of ingredients, and it tastes so good.

I first made this jelly as a variation of my cucumber jelly recipe. My garden was overflowing with cucumbers and basil, and I wanted a unique way to use them up, and now it’s one of my favorite jelly recipes.

It’s a little different from the usual pickles and cucumber relishes, but it’s easy to make and so versatile. You can serve it with cream cheese and crackers or pair it with grilled meats and a cheese board.

Ingredient Notes

Make sure to check the recipe card for a full list of ingredients and measurements.

• Cucumbers – Use fresh, firm cucumbers with the peel on, they add extra flavor and a soft green tint. You can use English cucumbers, field cucumbers, or larger pickling cucumbers. They all work well, but avoid any store-bought cucumbers with waxed skins unless you are going to peel them.
• Fresh Basil Leaves – Basil adds a herbal flavor that pairs beautifully with the cucumber flavor. I usually use a sprig of 5 basil leaves, but you can add more for a stronger basil taste if you like.
• Lemon Juice – Brightens the flavor and helps to balance out the sweetness of the jelly.
• Powdered Fruit Pectin – You’ll need 1 package of powdered pectin to help the jelly set.
• Sugar – Sweetens the jelly and helps to preserve it. It might seem like a lot of sugar, but pectin needs a certain amount of sugar to set. If you want to reduce the sugar, then make sure to use a low-sugar pectin instead.

How To Make Cucumber Basil Jelly

Wash your cucumbers and cut them into thick slices, leaving the peels on.

Place them into your food processor and puree.

Line a sieve with cheesecloth and set it over a bowl or large measuring cup. Pour the pureed cucumber mixture into the sieve 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, then add the lemon juice, basil, and pectin. Bring it to a rolling boil, stirring often.

Add the sugar and stir to help it dissolve. Return the jelly to a rolling boil and boil for 1 minute.

Remove from the heat, remove the basil leaves, and skim off the foam.

Pour the jelly into jars, let cool, and refrigerate or use the canning or freezing directions for long-term storage.

How To Can Cucumber Basil Jelly

Ladle into your prepared jars, leaving 1/4 inch of headspace.

Wipe the rims of the jars clean with a damp cloth. Then place the lids and rings on, tighten them until they are finger-tight. Transfer the jars into your hot water bath canner.

Process for 10 minutes or according to your altitude in a water bath canner.

How To Freeze

Ladle into freezer-safe containers, leaving room for expansion. Let the jelly fully cool, then label and freeze for up to 6 months.

More Cucumber Recipes:

• Easy Dill Pickles
• Sweet Cucumber Relish
• Ripe Cucumber Relish

FAQs

Cucumber Basil Jelly

This cucumber basil jelly is a light, sweet, and packed with garden-fresh flavor. It’s so simple to make and perfect for serving with cheese and meat.

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Rate

Prep Time 6 minutes minutes

Cook Time 5 minutes minutes

Canning Time 10 minutes minutes

Total Time 21 minutes minutes

Serving Size 6 to 7 half pint jars

Ingredients

• 2-3 large cucumbers for 2 1/2 cups cucumber juice
• 5 basil leaves
• 7 cups sugar
• 4 tablespoons lemon juice
• 1 box powdered pectin

Instructions

• Cut the cucumbers into thick slices, then chop in a food processor with the peel on. Strain it through a cheesecloth lined sieve. You should get 2 1/2 cups of liquid.
• In a large pot, combine the cucumber liquid, basil leaves, lemon juice, and pectin. Bring it to a boil.
• Add the sugar and return it to a boil while stirring. Boil the jelly for 1 to 2 minutes.
• Remove from heat, remove the basil, and ladle into canning jars. Process for 10 minutes or according to your altitude in a water bath canner.

Nutrition

Serving: 1serving | Calories: 59kcal | Carbohydrates: 15g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 6IU | Vitamin C: 0.4mg | Calcium: 1mg | Iron: 0.04mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

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.