At some point I had enough traditional pickled and canned. I searched the internet and found a recipe for cucumbers jam. At first I was skeptical about this version of these vegetables, but I took a risk and I don’t regret it. Check how to make this delicious sandwich lubricant and not only …
Most often we make jams of strawberries and black currants. You can even prepare these preparations with. We use vegetables less often for them, i.e. carrots or pumpkin, but hardly anyone heard about cucumbers. What does it taste like?
Cucumber jam has a sweet-lean taste with a noticeable, spicy hint of ginger. It is not as sweet as other lubricants of this type, but expressive and refreshing.
In the sweet version I grease it with bread, waffles and pancakes – It is a great alternative to traditional jam. You can create a summer dessert from it, combining it with natural yogurt and covering with nuts. It is worth adding a teaspoon to lemonade and tea.
In the dry version it fits the board with cheese and crackers. It blends in with baked chicken, pate or ham.
Ingredients:
- 1 kg of ground cucumbers;
- 400 g cukru;
- 2 lemons;
- 1 packet of vanilla sugar;
- 1 packet Żelufix 2: 1;
- 2 teaspoons of grated ginger;
- 2 teaspoons of chopped mint.
Preparation:
To start with, I wash the cucumbers thoroughly, peel them, cut them lengthwise and remove all seeds with a spoon. Then I rub these vegetables on a thick grater.
In the next step I put the cucumbers into the pot, cover them with sugar and pour them with lemon juice. I also add their skins and grated ginger.
I cook everything on medium heat for about 30 minutes. Then the vegetables will get soft and the liquid will evaporate slightly.
Then I add vanilla sugar and Żelfix. I continue cooking for another 3 minutes.
Finally, I add chopped mint, mix everything and remove from heat. I put the jam from cucumbers to previously scalded jars, turn them on, turn them up, turn them up and set aside for 10 minutes. I transfer the preparations to a dark and cool place when they cool down.
See also:
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