I don’t know about you, but there are only so many pickles we can handle around here! That put together with my kids’ love for finding unique entries for the local state fair— I am proud to present a non-pickle way to preserve cucumbers: Cucumber Jelly!
Now, this isn’t your peanut butter and jelly kind of jelly. It’s sweet and tangy with a nice, fresh cucumber taste.
If you ask my kids, they will tell you it tastes like very sweet pickle jelly! But I taste more cucumber with the tang of vinegar being an afterthought. This cucumber jelly is not savory, but pairs well with savory dishes. And I’ll let you know how it ranks in the fair this coming year!
How to Make Cucumber Jelly
You can use any cucumbers you have on hand to make this jelly—making it perfect for all those slicing cucumbers coming out of your garden right now! The recipe calls for 2 1/2 cups of cucumber juice. This would be about 4 large slicing cucumbers.
To extract the juice, cut off the flower end of the cucumber and either chop up in a blender or food processor until it becomes puree or put it through a juicer.
Either way you will need to strain it well before using it to make jelly. I strained mine 3 times total. Once through a fine mesh sieve to get the large pulp out, then twice through cheese cloth.
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You will need:
2 1/2 of cucumber juice- well strained
7 cups of sugar
1 cup vinegar
2 pouches pectin (I used liquid pectin)
Optional: Seeds scraped from one vanilla bean.
Steps to Making Cucumber Jelly:
Mix the cucumber juice, sugar, and vinegar (and optional vanilla bean) in a pot and slowly bring to a boil. Stirring occasionally.
Gently boil for 2 minutes and then remove it from the heat.
Stir in the pectin and return to a boil.
Boil and stir for 1-2 minutes more, then remove it from the heat.
Continue to stir, skimming the surface to remove any foam.
Pour jelly into half-pint jars, leaving 1/4 inch head space. Wipe rims with a clean cloth and place on 2 part lids.
At this point you can either cool and store in the fridge or place in a boiling water bath canner for 10 minutes. Check for a good seal before storing.
Are you in the mood for another different and unique jelly? Try my forsythia jelly or redbud jelly!
That’s it- a simple, sweet cucumber jelly! This makes about 7-8 half-pint jars. Give it a try- let me know what you think!
Get more ideas to preserve cucumbers on 10 Ways to Preserve Cucumbers That Every Home Gardener Should Know!
How do you use this cucumber jelly?
I’d say it’s more of the cheese and cracker kind of jelly. Maybe paired with cream cheese or brie. Served with meats. Etc
My husband has made this before and oh my goodness, is it tasty! Last year and this year our attempts have not worked! Have you ever had any issues with the liquid not hardening? It tastes fabulous but it’s still in liquid form. We’ve tried more pectin and less, we’ve tried 3 different types of pectin as well. We’ve tried more sugar and less. Have any ideas? Thanks Jamie
No, I’ve not had any issues. Are you using liquid pectin?
You must cut the bloom ends off the cucumbers due to the enzyme in that part which will interrupt preservation
How much liquid pectin do you use please?
In your recipe it calls for
2 1/2 of cucumber juice- well strained
Could you tell me, is this supposed to be 2 1/2 CUPS of cucumber juice or 2 1/2 cucumbers???
2 1/2 cups of juice
This recipe looks amazing! I was curious if there is a way to make this jelly sugar free?
Is there a sugar free version of this? It looks amazing as is but there are some restrictions on sugars in my house
Yes, you can buy sugar free Pectin, the package will tell you how less sugar to use.
I made this jelly today as I was gifted umpteen English cucumbers. I’ll utilize the pulp as well by making a pasta & some crackers. The flavor is very addicting. I did add the vanilla plus I added an apple as I love cucumber apple smoothies. I struggle with liquid pectin so I’m praying this sets up thicker. I posted in one of my food groups & there’s always that one is this a ball certified recipe? Ugghhh I’m an avid canner & have been most of my 61 yrs. I felt it was safe. I have passed along your site to others that would like this recipe as I feel it’s only fair that others come to your site for the recipe & maybe find other recipes or just browse. If I had a blog or site I’d hope others would pay me the same respect.
Can you add jalapenos to this to make it a pepper jelly? I have made different pepper jellies but its seems the higher the water content the harder it is to get it to set?
Made this last night and added finely diced jalapeños at the beginning- and holy moly is it amazing! Sweet and just the right heat and pepper flavor.
How do you get cucumber juice?
Mechelle, do you have any cucumbers?
Mechelle, Once you get the cucumbers, blend them and then strain using a cheese cloths. That will give you the juice.
what type of vinegar do you use?
How many half pints does this make? What do you suggest eating with it
What type of vinegar do you use ie malt, wine, white etc
For some reason mine hasn’t set yet and is still liquid. It’s been about 14 hours since I made it.
Do you peel the cucumbers first?