While I was cleaning out my sewing room, which included my sewing basket, I came across a handwritten recipe for Cucumber Jelly. It was given to me last year while at our hand-quilting group at church. My notes were sketchy, and I can't quite remember which quilter gave it to me, but I have it narrowed down to 3 people. I think it was Doris K. My daughter buys cucumber jelly at craft fairs and loves it on crackers.. So with the help of my friend Linda H. who gave me a few of her big overgrown cukes, I made a batch of jelly today. I researched other recipes for cucumber jelly, and it's not very popular. Maybe it's a maritime dish? The recipes that I did find say to serve it with smoked salmon and cream cheese. So guess what I'm serving at my next get together. It is still setting as I write this, so I haven't tasted it, but it looks and smells so good. I'll share the recipe with you in case you have a few big cukes you want to use. Cucumber Jelly - Yield 7 - 8oz jam jars. 3 - 4 big cukes, shredded and ground up with peel on. Strain through cheese cloth or sieve. Don't push too much, or the juice will be cloudy. 2.5 cups of strained cucumber juice (from the step above) 7 cups of sugar 1 cup of white vinegar 2 pouches of Certo Pectin Mix cucumber juice, sugar and vinegar in a big pot. Stir, and bring to a boil for 2 minutes. Then remove from heat and stir in the 2 pouches of Certo. Continue to boil for another half minute, and remove from heat again. 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. Bottle in jelly jars and let the jars set. Be sure to check the seals. If one doesn't seal, keep it in the fridge and use it first. Serve with crackers and cream cheese.
How to make and can cucumber jelly
Cucumber Jam Joyous jams. Making a jam or jelly is rewarding in so many ways. When you hold that freshly filled jar, you feel such pride. When you taste it, you feel something even better. When you…
I thought of this cucumber jelly recipe after I made my cucumber ginger sandwich. I wanted to try cucumbers in a way I've never seen them used. Delicious!
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Gestolde slaaie was hoogmode in die 1980’s en is nou weer in die koskollig.
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Pimm's is quintessential to any British summer. In this Pimm's jelly recipe, Josh Eggleton uses the alcoholic drink to make a jelly, served with cucumber sorbet
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It’s funny how certain types of food go in and out of favour. When you look in vintage magazines, recipe books and adverts the type of food we eat changes as commonly as our choices of outfits. As stockings go out of favour in place of tights and full skirts are replaced by minis so our food choices move with the times. Sometimes this can be a good thing! Some of the foods of the past look truly in-edible but sometimes they give us a sense of happiness from days gone by. Just as you won’t see me wearing some of the more questionable outfit choices of the past, you won’t see me creating some of the more distasteful recipes. The past can however bring a feeling of nostalgia and like fashions some old recipes are more than ready to be resurrected. One simple thing that we don’t seem to make anymore is milky jelly. I recently had a conversation with my mum in which she talked about eating milky jelly as a child. I also read this blog post by The Diary of a Frugal Family where she describes milky jelly as being ‘like your nan used to make’. […]
Skip the refined sugars and make your own healthy Chia Seed Jam using only 4 basic ingredients! It's perfect on toast, in oatmeal, on sandwiches, and more.
Recipe for Jellied Beetroot. This recipe appeared in the SWRI (Scottish Women's Rural Institute) cookbook about 30 years ago.
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I give it six months before Bloody Mary Aspics show up on brunch menus in Brooklyn.
The Spiced Jellied Beetroot Salad was met with much controversy on Facebook this morning. Some people LOVE gelatin salads and others absolutely hate it. This Spiced Jellied Beetroot Salad brings back so many childhood Christmas memories. The good news is, these salads are back and quite trendy right now. Seriously, if I look at some […]
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In this Vegan Cucumber Mousse, dairy-free cheese mousse with cucumber tartar paired with a layer of cucumber jelly.
My previous post discussed making mint jelly at home, a recipe taken from Better Than Store-Bought. This is another recipe from that book. Basil jelly is just as easy to make as mint jelly and can …
This quick and easy Peach Jam recipe is perfect for spreading on toast, pairing with cream cheese and crackers, or even drizzling over ice cream. Ready in just 15 minutes!
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Snow Fungus, aka White Jelly Mushroom, is a popular cooking ingredient in many Asian countries. Dried Snow Fungus is available form most Asian grocery stores. I use it mainly for salad and soup. The texture of Snow Fungus is similar to Black Fungus. I love its crunchiness.
Simple homemade desserts, healthy low-calorie snacks for weight loss. Chinese summer cucumber cold cake.
New recipes are up on http://banchancomic.tumblr.com/ follow it for more easy korean recipes!
My DBIL was born in Norway. He will only eat Cucumber Salad that is made the Norwegian way which has with sugar added. It sort of gives it a sweet/sour flavor and is very good! I've eaten it many times at my sister's home. Posted for ZWT 2010. Cooking time is refrigeration time.
This Salad is a refreshing complement to any meal, and it's attractive on the table. Whenever I'm asked to bring a dish to a potluck dinner, I prepare this salad. I often make it for friends and neighbors, too. It's always much appreciated. —Elisabeth Garrison, Elmer, New Jersey
The perfect caipirinha jelly recipe with a picture and simple step-by-step instructions.
Adapted from: The Wall Street JournalNote: Yotam Ottolenghi, the creater of these corn cakes, serves them with a light salad of arugula and cilantro. Find the original recipe here.
Pimm's is quintessential to any British summer. In this Pimm's jelly recipe, Josh Eggleton uses the alcoholic drink to make a jelly, served with cucumber sorbet
