Cucumber Jelly with Ginger
Create a cool and refreshing cucumber jelly with a hint of ginger. Made from cucumber juice for a no-waste jelly! It's quick and easy and a great way to use up extra cucumbers!
Servings: 32
Calories: 86kcal
Equipment
- Saucepan
- Spoon
- Ladle
- Half-pint or 4 oz canning jars
- Water Bath Canner
Ingredients
- 2 cups Cucumber juice
- 1 inch Ginger root Peeled
- 3 cups sugar
- 4 tablespoons Lemon juice Use bottled
- 4 tablespoons Vinegar I used Apple Cider Vinegar
- 1 envelope Certo Premium Liquid Pectin 3 oz
Instructions
- Place cucumber juice, sugar, vinegar, lemon juice, and ginger root into a large, heavy-bottom saucepan on high heat.
- Bring to a rolling boil and continue the boil for one minute.
- Remove ginger.
- Add pectin and continue boiling for one minute.
- Skim off foam.
- Ladle hot cucumber jelly liquid into half-pint or 4 ounce canning jars that have been previously sterilized. Fill to the 1/4" line.
- Wipe rims clean. They will be sugary, be sure to clean with a bit of vinegar.
- Place lids on jars and tighten with rings to a finger-tight closure.
- Either allow to cool and place into refrigerator or continue with water bath canning steps.
Water Bath Canning
- Place hot, filled jars into water bath canner.
- Bring to a boil and process for 10 minutes with the lid on.
- Turn off heat and allow to sit for 5 minutes.
- Remove jars with a jar lifter, and set onto heat-safe surface.
- Allow to cool for about 8-12 hours.
- Store in the refrigerator.
Notes
How to Make Cucumber Juice
There are several ways, but this cucumber jelly recipe is so awesome because it can use the by-product of a day of dehydrating cucumbers! You can use:-
- A regular block grater to grate cucumbers, then squeeze them through a cheesecloth or tea towel. Alternatively, you can hang them and allow gravity to drain them. I do recommend doing this in small batches as it can be hard to squeeze a large batch.
- The grater attachment on a Kitchen Aid mixer. The process almost juices them without much help from you!
- A food processor or blender to puree the cucumber, then strain it through a fine mesh strainer lined with cheesecloth or a tea towel.
- A juicer to juice the cucumbers. But don't forget to dehydrate that pulp for vegetable powder!
Setting Troubleshooting
Liquid pectin is infamous for slow-setting- Give it a few days to a few weeks in your fridge to set up.
- Don't double the pectin to get a better setup. Double the liquid pectin may result in a hard-set jelly without a great mouth feel. Think gummy jelly; not so pleasant. We're not making Turkish Delight.
- If you'd like to use less sugar, here is a conversion guide from Pomona's Pectin.
- Use this guide from Food in Jars to remake your jelly to get a firmer solution.
Nutrition
Serving: 1teaspoon | Calories: 86kcal | Carbohydrates: 23g | Protein: 0.004g | Fat: 0.002g | Sodium: 18mg | Potassium: 21mg | Fiber: 0.004g | Sugar: 23g