Cucumber Jelly

Preparation info

  • Yields about

    2½ lb

    .
    • Difficulty

      Medium

Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About

Ingredients

  • about 4 lb. cucumbers
  • 4 tablespoons water
  • sugar

Method

Wash the cucumbers, cut up and put into a preserving pan with the water. Simmer until a soft pulp. Put into a jelly bag and leave to strain overnight. Measure the juice and allow 1 lb. sugar, the juice of 1 lemon and a pinch of ginger to each pint of juice. Put over a low heat until the sugar has dissolved, then boil rapidly until setting point is reached. Pour into hot sterilized jars and cove