Loading...Very lemony with a hint of cucumber. This is something different if you want to use up extra cucumbers. This may also be good with key limes.
Difficulty: Easy
Servings: 2 1/2 pints aprox.
Ingredients
2 lemons
1/3 cup lemon juice
1/4 cup apple cider vinegar
3 cups cucumber peeled, no seeds
3 tablespoons no sugar needed pectin
3 1/2 cups sugar
Directions
Combine lemons, juice, vinegar and cucumbers in food processor. Chop until desired texture. I chop mine until it resembles a milkshake like texture. Larger chunks would be pretty to. This is a personal decision. You should have about four cups of this mixture. Put this in a large pot and bring to a rolling boil. Add pectin and return to a full boil for about a minute and a half. Add sugar and return to boil once again. Put in properly prepared jars and process in a boiling water canner for appropriate amount of time for altitude. For me it is 10 minutes.
Categories: BWB Jams, Jellies, Butters & Preserves
Submitted by: mpoling on August 11, 2013
Pete says:
This sounds wonderful! And a great way to use up the oversized cukes that still taste fine but have entirely too many seeds for other uses.
Must try, very soon!
On August 13, 2013 at 10:50 am
Pete says:
YUM! Am liking this stuff very much. Now, thinking of ways to use it – with cream cheese on either crackers or bagels. Maybe as a side with lamb? Certainly in a vinaigrette. (sp?)
As a late night snack on a cracker sounds pretty good, too!
On August 15, 2013 at 1:38 pm