Ah, cucumber jelly— a refreshing and tangy delight that perfectly encapsulates the essence of summer! It’s a unique spin on the traditional jelly, combining the crispness of cucumber with a zesty, spicy kick. Whether you’re a fan of the usual sweet jelly or looking for something new to liven up your taste buds, this recipe is for you. Get ready to embark on a culinary journey that’ll leave you wanting more!
Ingredients
To create this cool and spicy cucumber jelly, you’ll need the following ingredients:
- 2 pounds of cucumbers (about 4-5 large ones)
- 2 cups of granulated sugar
- 1 cup of apple cider vinegar
- 1⁄4 cup of granulated sugar
- 1 teaspoon of pickling salt
- 1 teaspoon of celery seeds
- 1⁄2 teaspoon of turmeric powder (optional for a golden hue)
- 1⁄4 teaspoon of cayenne pepper (adjust to your desired spice level)
- 1⁄4 teaspoon of ground ginger
Equipment
Before you begin, ensure you have the following equipment on hand:
- A large pot
- A food processor or blender
- Measuring cups and spoons
- Sterilized jars and lids (at least 4 half-pint jars)
- A canning pot or large pot with a rack
- A ladle for pouring the jelly
Instructions
Step 1: Prepare the Cucumbers
- Begin by peeling the cucumbers if desired. You can leave the skin on for a more rustic look or peel it off for a cleaner texture.
- Cut the cucumbers into quarters and then chop them into bite-sized pieces.
- Place the chopped cucumbers in a colander and sprinkle them with the 1⁄4 cup of granulated sugar and the pickling salt. Toss well to coat.
- Let the cucumbers sit for about 1 hour. This process will help draw out the excess moisture from the cucumbers and concentrate the flavors.
Step 2: Cook the Cucumbers
- After the hour, drain the cucumbers, reserving the juice. In a large pot, combine the chopped cucumbers, apple cider vinegar, celery seeds, turmeric powder, cayenne pepper, and ground ginger.
- Cook over medium heat until the cucumbers are soft and have broken down into a chunky sauce, about 10-15 minutes.
- While the cucumbers are cooking, bring the reserved cucumber juice to a boil in a separate pot.
Step 3: Prepare the Sugar Syrup
- In a small saucepan, combine the remaining 2 cups of sugar with the hot cucumber juice. Stir constantly over medium heat until the sugar is dissolved completely.
- Bring the mixture to a rolling boil, then remove from heat.
Step 4: Combine the Cucumbers and Sugar Syrup
- Once the cucumber mixture has cooled slightly, transfer it to the food processor or blender and pulse until smooth. If you prefer a chunkier texture, leave some pieces intact.
- Pour the pureed cucumber mixture back into the pot with the sugar syrup. Return the pot to a boil over medium heat, stirring constantly to prevent scorching.
- Boil for 1 minute, then remove from heat.
Step 5: Can the Cucumber Jelly
- Sterilize your jars by boiling them in a canning pot or large pot with a rack for at least 10 minutes.
- Using tongs, remove the jars from the boiling water and place them on a towel.
- Fill each jar with the hot cucumber jelly, leaving 1⁄4 inch of headspace at the top.
- Wipe the jar rims with a clean cloth, place the lids on, and screw the bands down until finger-tight.
- Process the jars in a boiling water bath for 10 minutes to seal the jars.
- Carefully remove the jars from the water bath and let them cool on a towel for several hours before storing.
Tips and Tricks
- To prevent the jelly from setting too quickly, avoid overcooking it. Once it starts to thicken, remove it from the heat.
- For a unique presentation, consider using small jars and adding a sprig of cilantro or mint to each jar before pouring in the jelly.
- Feel free to experiment with the spice levels. If you enjoy a more fiery jelly, add a bit more cayenne pepper or a pinch of habanero powder.
Now that you’ve got your cool and spicy cucumber jelly recipe, it’s time to dive into the delicious world of homemade preserves. Enjoy your jelly on a sandwich, as a topping for deviled eggs, or simply on a slice of toast for a refreshing snack!