i don't think you're ready for this jelly

Mint jelly and cucumber ginger jelly. Some slightly crazy things have been coming out of my kitchen lately!

First came the mint jelly, which admittedly isn't so weird. I've seen it before, often associated with lamb, and I know several recipes exist. It tastes pretty vegetal, but it's also quite sweet, which for me means it's a great addition to a turkey sandwich. Incidentally, mint turns very, very brown when it's cooked, so the food coloring is essential if you want that nice green hue.

The cucumber jelly was really just done on a whim because, as I've mentioned, I'm pickled out. I had a few more cucumbers to use up, and I had jelly on the mind after making the mint jelly, so that's what I did. There were more recipes out there than I expected, and I used a mishmash of several.

If I didn't know this jelly was made with cucumbers, I don't think I could've identified its flavor. There's a definite flavor there, and it tastes unlike any jelly you've ever had, but it doesn't scream CUCUMBER. The candied ginger really made it for me--I love its spicy kick. I'm not sure I'd make this jelly if I didn't have a glut of cucumbers, but I'm glad I tried it!

Cukey Gingery Jelly
(printable recipe)
Makes about 2 pints
Ingredients:

• 6-8 cucumbers, peeled and chopped into medium sized chunks
• 1/2 cup lemon juice
• 1/2 cup white vinegar
• 2 tablespoons powdered pectin
• 4 cups granulated sugar
• 1/4 cup chopped candied ginger

Directions:
In a blender, puree the cucumber, lemon juice, and vinegar until smooth.
Strain the cucumber juice through a fine mesh sieve to remove any pulp.
Put 2 cups of the cucumber juice and the pectin in a large saucepan over high heat, stirring well to dissolve the pectin.
Bring the mixture to a rapid boil, then add the sugar and candied ginger, bring back up to a rapid boil, and cook 1 minute more, stirring constantly.
Pour into sterilized jelly glasses and seal. Process in a hot water bath or store in the fridge.

Minty Jelly
(printable recipe)
Makes 2 pints
Ingredients:

• 2 cups fresh mint, washed and packed
• 3-1/4 cups water
• 2-3 drops green food coloring, optional
• 1 teaspoon lemon juice
• 1 (1-3/4 ounce) box powdered pectin
• 4 cups granulated sugar

Directions:
Crush or roughly chop the mint leaves, place them in a large saucepan, and add the water; bring to a boil.
Remove from heat, cover, and let stand 10 minutes. Strain and reserve 3 cups of mint infusion.
Add food coloring, if using, and lemon juice.
Add the pectin, stir to dissolve, and bring the mixture to a rapid boil.
Add the sugar and stir occasionally until it comes to a rapid boil that cannot be stirred down, then cook 1 minute more, stirring constantly.
Pour into sterilized jelly glasses and seal. Process in a hot water bath or store in the fridge.