Cucumber Jelly
This homemade cucumber jelly is light, refreshing, and so simple to make. With just a few basic ingredients, it’s a unique canning recipe that’s perfect for using up extra cucumbers from your garden. Delicious paired with cheese, or used as a sweet-savory glaze.
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
Serving: 1serving | Calories: 57kcal | Carbohydrates: 15g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.001g | Sodium: 0.3mg | Potassium: 9mg | Fiber: 0.05g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 1mg | Iron: 0.02mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.