Cucumber Mint Jam

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.

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.

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Yield: 6 Half Pints

Cucumber Mint Jam

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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.

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