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!
250g prepared Cucumber (approximately 1 large cucumber)
275g Jam Sugar (with added pectin)
1 Vanilla Pod
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.