Cucumber-Mint Jelly

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.

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  • Makes: 82 servings
  • Serving Size: 1 Tbsp.
  • Makes: 6 half-pints
  • Prep: 45 mins
  • Process: 5 mins

Cucumber-Mint Jelly

Directions

  1. 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.
  2. 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.
  3. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. 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.
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Nutrition Facts (Cucumber-Mint Jelly)

  • Per serving:
  • 68 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 17 g carb. ,
  • 0 g fiber ,
  • 17 g sugar ,
  • 0 g pro.
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