Recipe Information
Yield: About 3 small jars
Prep Time: 20 minutes
Cook Time: About 30 minutes
Skill Level: Beginner
Preserving Method: Short boil, chilled storage
Ingredients
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2 large cucumbers
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700 ml water
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Small handful fresh mint leaves
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450 g granulated sugar
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2 tablespoons lemon juice
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1½ teaspoons powdered pectin
Step-by-Step Method
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Prepare the cucumber juice
Peel the cucumbers and chop roughly. Place in a saucepan with the water and bring to a gentle boil. Simmer for 15 minutes until very soft. -
Strain the liquid
Pour the mixture into a cloth-lined sieve set over a bowl. Leave to drip for 20 to 30 minutes. Do not press the pulp, as this will cloud the jelly. -
Measure the liquid
Measure 600 ml of the strained cucumber liquid and pour it into a clean saucepan. -
Add mint and pectin
Finely chop the mint and add it to the pan along with the powdered pectin. Stir well while cold to disperse the pectin evenly. -
Add sugar and lemon
Bring the liquid to a boil, then add the sugar and lemon juice. Stir until fully dissolved. -
Boil to set
Bring to a full rolling boil that cannot be stirred down. Boil for 2 minutes, then remove from the heat. -
Jar the jelly
Skim any foam from the surface. Pour into warm sterilised jars and seal. Allow to cool completely before moving.
Practical Tips
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Choose firm cucumbers with thin skins for the cleanest flavour.
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Mint should be fresh and lightly used to avoid bitterness.
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Powdered pectin is essential, as cucumber contains almost no natural pectin.
Serving Suggestions
This jelly pairs well with roast lamb, grilled vegetables, or crumbly cheeses. It can also be stirred into yoghurt or served alongside cold meats.
Storage and Reheating
Store sealed jars in the refrigerator for up to 6 weeks. Once opened, keep chilled and use within 10 days. Jelly does not require reheating.
