Cucumber jam with lemon

Step-by-step preparation

Cooking time: 4 hr 35 mins

1. STEP 1

   

   How to make cucumber jam with lemon? Prepare your food. You will need fresh cucumbers. Choose fruits that are not overgrown, without damage or signs of spoilage. The density of the pieces will depend on the variety of cucumbers. Weigh the cucumbers already peeled. You will also need a large lemon and fresh mint.

2. STEP 2

   

   Wash the cucumbers well and dry with a clean towel. Peel the skin of the cucumbers and then cut them into cubes. You can also cut it arbitrarily, into circles or halves of circles. Place the chopped cucumbers in an enamel bowl. It is better not to use aluminum to avoid oxidation.

3. STEP 3

   

   Wash the lemon with hot water using a brush to remove the waxy coating, because we will need the zest. You can additionally scald the lemon with boiling water. Using a fine grater, remove the top yellow layer of zest. It is better not to use white skin, because... she is bitter.

4. STEP 4

   

   Squeeze the juice out of the lemon.

5. STEP 5

   

   This can be done using a special citrus juicer or a regular fork. Make sure that the seeds do not get into the juice, otherwise the jam may turn out bitter.

6. STEP 6

   

   In a cooking container, combine chopped cucumbers, lemon zest, lemon juice and mint washed in running water. Also add vanilla at the tip of the knife.

7. STEP 7

   

   Pour sugar into the container, shake the contents and leave with the lid closed for three hours or more.

8. STEP 8

   

   During this time, the cucumbers will give the juice necessary for making jam. Cucumbers come in different varieties and degrees of maturity, so they also produce different amounts of juice. If after this time there is not enough juice, then add a little filtered water to the container. Remember that the less water, the thicker the jam will be.

9. STEP 9

   

   Let the future jam simmer over low heat for about 25-30 minutes. Stir the jam periodically to prevent it from burning. The cucumbers will change color during this time. Cook the jam until slightly thickened. Before finishing cooking, remove the mint sprigs; they will no longer be needed.

10. STEP 10

    

    If you plan to prepare cucumber jam for the winter, then transfer the hot jam into dry, sterile jars and close with sterile lids. Then turn it upside down, wrap it in a towel and leave it until it cools completely. Ready jam is stored well on a shelf in a closet or basement. Or you can transfer the cooled jam into a vase and enjoy the unusual taste with a cup of fragrant tea with your family. Bon appetit!

Comments on the recipe

Julia

31.07.2023

4.6

I love to cook, some unusual recipes. Cucumber jam with lemon was no exception. I didn’t peel the cucumbers because... young cucumbers with thin skin. No one guessed what the jam was made from and were positively surprised by the taste. Thanks to the author for the recipe!

Ira

31.07.2023

5

Aliya, what an unusual jam - made from cucumber!!! Who would have thought!!! I’ll definitely try to cook it, I’m intrigued...Thank you very much for the recipe!

mariya

31.07.2023

4.5

Thank you! I will try! Instead, I'll give you this recipe:

Tatyana EAO

31.07.2023

4.6

Either the cucumbers I came across were very watery, or something else, but the jam took forever to evaporate - I spent 2 hours jumping on the stove! But it’s so delicious! And the yield is about 800 milliliters.

Black

31.07.2023

5

I wonder if it’s possible to use zucchini instead of cucumbers? We don’t have enough cucumbers, and I don’t know what to do with the zucchini.