Clear Cucumber Mint Jelly

Recipe Information

• Yield: About 3 small jars

• Prep Time: 20 minutes plus infusion

• Cooking Time: About 10 minutes

• Difficulty: Beginner friendly

Ingredients

• 1.8 kg fresh cucumbers

• 1.2 litres cold water

• 1 large handful fresh mint leaves

• Juice of 2 lemons

• 900 g granulated sugar

• 1 sachet powdered pectin suitable for jelly

Step-by-Step Method

1. Prepare the cucumbers
   Wash the cucumbers and chop them roughly, skins included. Place them into a large saucepan with the water.

2. Cook the cucumber
   Bring the pan slowly to the boil, then reduce to a gentle simmer. Cook for 25 to 30 minutes until the cucumber has softened completely and released its liquid.

3. Infuse the mint
   Remove the pan from the heat. Tear the mint leaves slightly and stir them into the hot cucumber mixture. Cover and leave to infuse for 10 minutes only.

4. Strain the liquid
   Pour the mixture into a muslin-lined sieve or jelly bag set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze, as this will cloud the jelly.

5. Sweeten and set
   Measure the strained liquid. You should have about 1 litre. Pour it into a clean saucepan with the sugar, lemon juice, and powdered pectin. Heat gently, stirring continuously, until the sugar has fully dissolved.

6. Boil briefly
   Bring the mixture to a rolling boil and boil for 1 to 2 minutes only. Remove from the heat.

7. Jar the jelly
   Skim off any surface foam, then pour immediately into warm sterilised jars. Seal at once.

Practical Tips

• Use fresh, unwaxed cucumbers for the cleanest flavour.

• Keep the mint infusion short so the jelly stays fresh rather than grassy.

Serving Suggestions

Serve with roast lamb, grilled fish, soft cheeses, or spread very thinly on toast.

Storage and Reheating

Store sealed jars in a cool, dark place for up to 9 months. Once opened, refrigerate and use within 3 weeks.