Makes: 4-5 half pints
2 English cucumbers, peeled and chopped into medium sized chunks
3 inch piece of ginger, peeled and chopped into small chunks
4 tablespoons lemon juice
4 tablespoons white vinegar
3 cups sugar
1 packet of liquid pectin (half a box)
In a blender, puree the cucumber, the ginger, the lemon juice, and the vinegar until no chunks are left. 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. 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. Ladle jelly into prepared jars. Follow the water bath method to process the jars.
Recipe and photo: Annie Goussard Newton
Photo note: The top one I used white vinegar and the bottom ones dark vinegar. Moes nou eers in die spens gaan grawe.