Cucumber Jam
Description
Homemade preserves keep for a long time. Be sure to try this fresh jam. Luckily, we have plenty of cucumbers. And in season, it would be a shame not to make it. So, how do you make cucumber jam? 1. Wash the cucumbers, peel them, and cut them in half lengthwise. Remove the seeds. 2. Cut into thin strips. I use a vegetable peeler for this. 3. Put the cucumbers in a saucepan, cover them with sugar, add the honey, grate the lemon zest, and squeeze the lemon juice. 4. Rinse the mint leaves and pat them dry. Chop finely and sprinkle over the cucumbers as well. 5. Peel a small piece of ginger root, grate it on a fine grater, and add it to the saucepan. 6. Gently mix all the ingredients with the cucumbers and let stand for 2–3 hours. 7. After the cucumbers have rested, place the pan over medium heat. Stirring, bring to a boil, then reduce the heat to low. Simmer on low for half an hour, stirring occasionally. The jam is ready when the mixture looks like thick syrup. 8. Pour into clean dry jars and seal. From the amounts listed, you will get about 400 ml of cucumber jam. Store in a cool, dark place. Serve at the table or keep in the pantry.