A Southern Grace: Cucumber Ginger Jelly

Cucumber Ginger Jelly


Makes about 2 pints

  • 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
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.

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