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–+ servings
Homemade cucumber basil jelly.

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.
Prep Time 6 minutes
Cook Time 5 minutes
Canning Time 10 minutes
Total Time 21 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.