Cucumber and Vanilla Jam

Cucumber Jam 2

Today I made cucumber jam.  Yeah, I know what you are thinking but don’t run away just yet…

I saw this recipe in an old book of preserves back in the winter and was intrigued but it felt like a summer recipe so I shelved it – literally.  I had never heard of it before but soon it started popping up in my Pinterest feed and, when I Googled it (other search engines do exist etc. etc.), I found that it really is a thing.  Other people have been making it for ages.  Who knew?

So I decided to give it a try.  The original recipe used ordinary sugar, pectin powder and a little lemon juice but I just used jam sugar which already has pectin in it.  It gave quite a soft set but, as you keep it in the fridge, that’s fine.

I flavoured the jam with vanilla but you can experiment – next time I think I will make it with mint.

The beauty of this is that it is so quick.  In Winter I am happy to spend all afternoon by the stove making jams and preserves but in the summer I like something a little more instant.  I put ingredients into a pan, gave them a stir and set them aside while I baked a cake (for a friend) and made dinner.  After dinner I boiled it up and put it in a jar in less time than it took my husband to load the dishwasher.

This morning I had some for breakfast on a slice of brioche which brings me to the question you all want to ask; what is it like?

Well, it is surprisingly delicious; sweet, refreshing, almost like melon really.  It’s kind of like a marriage between the jam butty of my childhood and an elegant cucumber sandwich.  Will you like it?  Well, I guess there is only one way to tell…  you’d better buy some jam sugar!

Cucumber and Vanilla Jam

Ingredients

250g prepared Cucumber (approximately 1 large cucumber)

275g Jam Sugar (with added pectin)

1 Vanilla Pod

Cucumber Jam recipe

Method

Peel and grate the cucumber.  Place in a pan with the sugar.  Remove the seeds from the vanilla pod and place in the pan with the other ingredients.  Stir well and set aside for 2 hours.

Bring to the boil and keep boiling and stirring for 5 minutes. Remove from the heat and wait until the boiling has subsided.

Pour into a hot, sterilised jar and top with a wax disc and cover with a lid or cling film.  When cool store it in the fridge.

cucumber jam

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