Skip to Content

Home » Cooking & Preserving » Food Preservation » Cucumber Mint Jam

Cucumber Mint Jam

Cucumbers can be a very abundant garden harvest. We eat them fresh by the bushel and can up dozens of quart jars of pickles and yet there are still so very many. Cucumber mint jam is a fun, tasty, and unusual way to use a few up.

A Quick-Cook Jam

Use pectin in this recipe instead of cooking until gel point is reached. A long cooking to reach gel stage is going to cook the cucumbers to death and likely leave a watery final product. Keep it quick with the addition of commercial pectin.

Sugar & Vinegar

Cucumbers are a low-acid vegetable. The addition of sugar and vinegar is key to raise the acidity level for canning. As much as I prefer a low-sugar jam, this is not the place for it.

The vinegar helps with acidity and mellows out the sweetness giving the final jam a great sweet and savory combination.

Pickling Versus Slicing Cucumbers

Pickling cucumbers tend to have less water than the slicing/salad types. It is for this drier texture that I choose to go with pickling cucumbers in this jam. One could try using slicing cucumbers but the additional water might make the final product a little less firm than a traditional jam.

Jars of cucumber mint jam on a table with whole cucumbers and fresh mint.

How to Use Cucumber Mint Jam

This isn’t a jam, that a person is likely to slather on a peanut butter sandwich.  It is a jam, however;  that would:

make an excellent sandwich with some goat cheese and / or turkey

go wonderfully with some cheese and crackers

be delightful mixed in with some plain yogurt for a sweet / savory and filling lunch or snack

mix up well in this vinaigrette recipe (just swap out the strawberry jam for the cucumber mint)

Before all those summer cucumbers fade away consider whipping up some jam with this easy and quick recipe.

Yield: 6 Half Pints

Cucumber Mint Jam

Jars of cucumber mint jam on a table with whole cucumbers and fresh mint.

Make the most of an abundant cucumber harvest with this deliciously unusual and oh-so-easy- cucumber mint jam recipe with canning instructions included.

Prep Time 10 minutes
Active Time 5 minutes
Canning Time 10 minutes
Total Time 25 minutes

Ingredients

  • 4 Cups Chopped Cucumber, peeled & seeded
  • ½ Cup Lemon Juice
  • ½ Cup Apple Cider Vinegar
  • 4 Cups Sugar
  • 1 Box (1.75 oz) of Powdered Pectin
  • 3 Tablespoons Finely Chopped Mint

Instructions

  1. In a large pot, combine cucumbers, lemon juice, apple cider vinegar, and pectin. Bring to boil, mashing slightly with a spoon. Keep at a rolling boil for 1 minute.
  2. Add the sugar, all at once and bring to a boil again. Boil for 1 minute.
  3. Remove from heat, skim off foam. Stir in mint.
  4. Pour into jars, leaving 1/4" headspace. Process for 10 minutes (adjusting for elevation) in a boiling water bath.

Nutrition Information:

Yield:

96

Serving Size:

1 Tablespoon

Amount Per Serving: Calories: 37Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 9gFiber: 0gSugar: 9gProtein: 0g

We try our best but cannot guarantee that nutrition information is 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Sharing is caring!

Brandied cranberry sauce in jars.
15 Canning Tips to Save Time, Money, & Energy
← Read Last Post
Put up the abundant cucumber harvest by canning up these easy and tasty zesty bread & butter pickles.
Zesty Bread & Butter Pickles
Read Next Post →

Emma Hanid

Thursday 12th of November 2020

Way too sweet, not enough mint or cucumber and far too much pectin! Still, I might try it again and change the amounts. Thanks for posting the recipe even though I didn’t like it 😂❤️

Kathie Lapcevic

Thursday 12th of November 2020

It is sweet, admittedly. HOwever, Cucumber is a very low acid food and sugar and vinegar raise acidity to make it safe for canning. I'm sorry to hear you didn't like it - it is generally a well-liked recipe but not for everyone.

Cj

Saturday 5th of September 2020

Thank you for this wonderful recipe Kathie. Tried it for the first time as our cucumbers overwhelmed us. All the friends who tried it are in love with it. We are going to make obe last large batch and give away for christmas. One thing i did differently was a salt bath to pull some of the liquid out of cukes for about 4 hrs worked great.

Kathie Lapcevic

Monday 7th of September 2020

I'm so glad to hear that you all enjoyed it - thanks so much for sharing your adjustments too!

Missy E

Sunday 23rd of August 2020

I found this recipe to use our abundance of cucumbers. I really didn’t think it sounded good. 😉 HOWEVER, oh.my.goodness! This is my new favorite recipe! I grew mint this year for the first time. So I actually got to use our home grown mint AND cucumbers. So very yummy! Thank you for the recipe.

Kathie Lapcevic

Monday 24th of August 2020

Thanks so much for taking the time to come back and letting us know!

Sandy

Friday 21st of August 2020

I have SOOO many cucumbers, and my pantry is full of pickles. So my last few larger cucumbers will be done this way. I want to try it during holidays poured over a block of cream cheese, and served with crackers for an appetizer. Never tried anything with mint, but will give it a go and see. Hate to waste all of the last larger cucumbers I have, and we are pickled, and saladed out (if that is a word!)

Kathie Lapcevic

Friday 21st of August 2020

I hope you enjoy it!

robbo

Friday 21st of August 2020

1.75 oz of pectin doesn't seem much. Is this the correct amount?

Kathie Lapcevic

Friday 21st of August 2020

That's a pretty standard amount (box size) of pectin for a jam recipe - it is definitely correct.

shares