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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cucumber Jelly Recipe Recipe

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This recipe for Cucumber Jelly Recipe is from RO COVID COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 large cucumbers, shredded and ground up with peel on. Strain through cheese cloth or sieve (don't push too much or the juice will be cloudy).
2 1/2 cups strained cucumber juice
7 cups sugar
1 cup white vinegar
2 pouches of Certo Pectin
Directions:
Directions:
1. Mix cucumber juice, sugar and vinegar in a big pot.  Stir, and bring to a boil for 2 minutes.

2. Remove from heat and stir in the 2 pouches of Certo. Continue to boil for another half minute and remove from heat again.

3. Stir and skim off any foam for 4 or 5 minutes. The jelly will be a light green.  If you want more color, add two or three drops of green food coloring.

4. Bottle in jelly jars and let the jars set. Be sure to check the seals.  If one does not seal, keep it in the fridge and use it first.

Serve with crackers and cream cheese   / smoked salmon and cream cheese

 

 

 

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