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Borage Cucumber Jelly

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Ingredients

Adjust Servings:
6 cups borage leaves (and flowers)
1 cucumber, juiced pulp discarded
2 tablespoons lemons
1 (1 3/4 ounce) package dry pectin
5 cups sugar

Nutritional information

48.5
Calories
0 g
Calories From Fat
0 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
1.4 mg
Sodium
12.6 g
Carbs
0.1 g
Dietary Fiber
11.9 g
Sugars
0 g
Protein
16g
Serving Size

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Borage Cucumber Jelly

Features:
    Cuisine:

    I started making my basic Borage Jelly Recipe #381762 this year and decided to use one home grown cucumber to bring out the cucumber flavor of the borage.
    Nice for wedding shower brunch on finger sandwiches. Use as a sweetener add to hot tea serve hot or cool tea and add ice to serve cooled.

    • 70 min
    • Serves 84
    • Easy

    Ingredients

    Directions

    Share

    Borage Cucumber Jelly, I started making my basic Borage Jelly Recipe #381762 this year and decided to use one home grown cucumber to bring out the cucumber flavor of the borage Nice for wedding shower brunch on finger sandwiches Use as a sweetener add to hot tea serve hot or cool tea and add ice to serve cooled


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    Steps

    1
    Done

    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.

    2
    Done

    Measure 3 Cups of the Liquid, 1 Cup Cucumber Juice, Add the Lemon Juice, and Pectin.

    3
    Done

    Put Into a Deep Jelly Kettle and Bring to a Rolling Boil, Then Add Sugar and Stir to Mix Well.

    4
    Done

    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. You Can Add Borage Flowers to the Jelly For Garnish.

    5
    Done

    Seal the a Water Bath Accordingly.

    6
    Done

    Makes 7 1/2 Pint Jars.

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    Jing Carter

    Grill master creating perfectly seared meats with mouthwatering flavors.

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