Cucumber Jelly
From: Aunt Bebeth, Outaouais, Canada
Comments: Excellent with Mamie's lamb roast!
Servings: 60 ounces [1.7 L]
IngredientsPreparation
  • 2 cups [500 mL] cucumber pulp [3 medium]
  • 6 cups [1.5 L] sugar
  • 1 cup [250 mL] vinegar
  • 1/2 cup [125 mL] water
  • 1/3 cup [80 mL] freshly squeezed lemon juice
  • 1 bottle liquid pectin
  • Hot sterilized jars
  • Peel cucumbers [leaving just a little peel for colour]; remove seeds.
  • Puree into a food processor to get 2 cups [500 mL] puree.
  • Pour into a casserole.
  • Mix in sugar, vinegar, water and lemon juice.
  • Boil for 2 minutes, over high heat, stirring.
  • Take away from heat.
  • Stir in liquid pectin.
  • Pour into hot sterilized jars; seal.