Borage Cucumber Jelly Food

BORAGE CUCUMBER JELLY WITH GINGER

Steps:

• Soak 6 cups of borage leaves and mint leave if using and flowers parts in a 3 cups of cold water overnight in the refrigerator, drain and strain, pressing the liquid out of the leaves and flowers gently.
• Measure 3 cups of the liquid, 1 cup cucumber juice and the 2 tablespoons fresh ginger juice, lemon juice, and pectin.
• Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
• Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, pour into hot clean 1/2 pint jelly jars. Seal the a water bath accordingly.
• Makes approximately 6-7 1/2 pints jars.

BORAGE JELLY

Steps:

• Soak 6 cups of borage leaves and mint leave if using and flowers parts in a 4 cups of cold water overnight, drain and strain, pressing the liquid out of the leaves and flowers gently.
• Measure 4 cups of the liquid, add the lemon juice, and pectin.
• Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
• Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, pour into hot clean 1/2 pint jelly jars. Seal the a water bath accordingly.

BORAGE CUCUMBER JELLY

Steps:

• Soak 6 cups of borage leaves and mint leave if using and flowers parts in a 3 cups of cold water overnight in the refrigerator, drain and strain, pressing the liquid out of the leaves and flowers gently.
• Measure 3 cups of the liquid, 1 cup cucumber juice, add the lemon juice, and pectin.
• Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
• Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, pour into hot clean 1/2 pint jelly jars. You can add borage flowers to the jelly for garnish.
• Seal the a water bath accordingly.
• Makes 7 1/2 pint jars.

CUCUMBER SALAD WITH BORAGE FLOWERS

Steps:

• Combine olive oil, lime juice, salt, and pepper in a bowl and stir together. Add sliced cucumber, cover, and refrigerate for 1 hour.
• Sprinkle with borage leaves and borage flowers just before serving, as the flowers wilt quickly.

BORAGE AND CUCUMBER SALAD

Steps:

• Slice the cucumbers thinly.
• Salt lightly and set aside in a colander for 30 minutes, then rinse and pat dry with paper towels.
• Mix the remaining ingredients, add the cucumbers to the mixture, and toss lightly.
• Garnish with borage blossoms.
• Chill for one hour before serving.