Have this cucumber-mint jelly on hand in your pantry to add interest to any meal. This easy mint jelly recipe is great when paired with lamb chops, or try it with salmon.

Source: Better Homes and Gardens


Recipe Summary

45 mins
5 mins
50 mins
6 half-pints


Ingredient Checklist


Instructions Checklist
  • Peel the cucumbers and cut into chunks. Puree in batches in a food processor. Press the cucumber puree through a fine mesh sieve set over a bowl to catch the juices. Measure 1 1/2 cups cucumber juice.

  • In a 6- to 8-qt. stainless-steel, enamel, or nonstick heavy pot combine the cucumber juice, sugar, and vinegar. Bring to boiling over high heat, stirring to dissolve sugar. Quickly stir in pectin and mint. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam with a metal spoon. Using a slotted spoon, remove and discard mint. Stir in food coloring.

  • Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

68 calories; carbohydrates 17g; sugars 17g; vitamin a 24.5IU; vitamin c 0.1mg; folate 0.7mcg; sodium 1mg; potassium 8mg; calcium 2mg; iron 0.1mg.