Cucumber Jelly

1. 1

   In a blender, puree the cucumber, the ginger, the lemon juice, and the vinegar until no chunks are left.

2. 2

   Strain the cucumber juice through a fine mesh sieve to remove any pulp. I also strained it a second time through some cheesecloth to remove extra pulp.

3. 3

   Put 2 cups of the cucumber juice and the sugar in a large saucepan over high heat. Bring mixture to a boil, stirring frequently. Boil for one minute. Add the pectin and boil for 1 minute more, stirring constantly. Remove from heat, skimming off any foam.

4. 4

   Ladle jelly into prepared jars. Follow the water bath method to process the jars.

* Per serving · 4 servings · Values may vary.

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