Cucumber Jelly Recipe For Canning Food

BORAGE CUCUMBER JELLY

Borage Cucumber Jelly image

I started making my basic Borage Jelly Recipe #381762 this year and decided to use one home grown cucumber to bring out the cucumber flavor of the borage. Nice for wedding shower brunch on finger sandwiches. Use as a sweetener add to hot tea serve hot or cool tea and add ice to serve cooled.

Provided by Rita1652

Categories Jellies

Time 50m

Yield 84 serving(s)

Number Of Ingredients 5

Ingredients

6 cups borage leaves (and flowers)
1 cucumber, juiced pulp discarded
2 tablespoons lemons
1 (1 3/4 ounce) package dry pectin
5 cups sugar

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.

Nutrition Facts : Calories 48.5, Sodium 1.4, Carbohydrate 12.6, Fiber 0.1, Sugar 11.9

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