Borage Cucumber Jelly With Ginger

READY IN: 1hr
SERVES: 80
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups borage leaves, fresh picked after due is gone (and flowers)
  • 1
    cucumber, juiced and pulp discarded
  • 1
    ounce fresh ginger, juiced equaling 2 tablespoons juice
  • 2
    tablespoons lemons
  • 1
    (1 3/4 ounce) package dry pectin
  • 5
    cups sugar
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DIRECTIONS

  • 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 and the 2 tablespoons fresh ginger juice, 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. Seal the a water bath accordingly.
  • Makes approximately 6-7 1/2 pints jars.
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