Cucumber jam: recipes for an “exotic” dessert with lemon, mint, honey, apples

Cucumbers are mainly added to salads, winter preparations, pickle. Therefore, the very idea of ​​making jam from them is surprising. But those who at least once tasted a delicious dish of emerald color claim: it has an unforgettable taste and aroma.

About the vegetable and its harvest

Vegetable delicacy will amaze you with its delicate taste, pleasant smell of lemon or ginger. In addition, the cucumber is able to combine with a wide variety of berries and herbs.

Interesting Facts

Historians believe that cucumbers appeared in India about 6-7 thousand years ago. It is interesting that even today the plant in the wild can be found at the foot of the Himalayas. From India, culture came to Greece. It was the Greeks who called the vegetable a cucumber. Translated, such a term means "unripe", "immature."

Then the Romans became interested in culture, and from Rome the plant spread throughout Europe. Green vegetables quickly gained universal love and recognition. Even in ancient times, the positive properties of a product capable of improving the digestive tract, prolonging beauty and youth were noted.

4 tips

The dish does not require expensive products or excessive effort. But so that it turns out to be excellent, consider four recommendations.

1. Raw material selection. For a sweet treat, it is recommended to take small gherkins. Such cucumbers have a thin skin, do not have coarse seeds. The jam is very tender. If you take overgrown vegetables, then it is better to peel them, if possible, remove the seeds.
2. Cooking process. Jam can be prepared at a time. But if you have free time, then boil it two or three times for several minutes. In this case, the ingredients are better saturated with syrup, so that the delicacy will acquire a more saturated taste.
3. Foam removal. Do not forget to periodically remove the foam that appears during the boil. It is she who gives the dish turbidity. If you want to enjoy not only delicious, but also transparent emerald dishes, follow the boiling process.
4. Sweetness. Do not rush to immediately pour in the amount of sugar indicated in the recipe. Focus on your taste. Perhaps you need to reduce the dose of sugar or, conversely, increase. Try the jam while cooking.

Recipe Selection

An unusual treat can be prepared in a variety of ways. It is even amazing how much the taste of an ordinary cucumber changes in the hands of a professional. A classic option is considered jam with lemon and sugar. Although, judging by the annals, the recipe with honey should have become a classic.

With lemon and ginger

Features. The jam, prepared according to the classic recipe, has absolutely no characteristic cucumber taste.Therefore, guests will not even be able to suspect which product formed the basis of a delicious treat that delights in its aftertaste. For lemon-cucumber dessert, it is best to select small gherkins, the length of which does not exceed 5 cm.

Composition:

• lemon (or lime) - two citruses;
• cucumbers (take gherkins) - 1.5 kg;
• granulated sugar - 1.5 kg;
• salt - a pinch;
• ginger (root) - 20-25 g;
• cabbage leaves - three to four leaves;
• water.

How to cook

1. Wash the gherkins carefully.
2. In a volumetric bowl, prepare the brine by adding salt and cabbage leaves to the water.
3. Cucumbers completely immerse in the prepared liquid.
4. Vegetables should be infused in brine for three to four days, until they acquire a yellowish tint.
5. Now drain the brine, send it to a boil.
6. Once it boils, fill in the gherkins.
7. Let them brew for about an hour or two.
8. When the brine has cooled, drain it again, boil it, refill the vegetables.
9. Repeat pouring boiling water until the gherkins return to their greenish tint.
10. Now pour cold water into the pan with green cucumbers.
11. Leave the gherkins in this form for three days.
12. Pour sugar into clean water, at the rate of 0.5 l of water to 1.5 kg of sugar.
13. Boil the syrup.
14. Grate lemon zest, squeeze juice from citrus, chop ginger.
15. Pour these blanks into syrup, mix, boil.
16. Put the vegetables in the syrup for exactly one day.
17. Drain, it is no longer needed. Now, in fact, the process of cooking cucumber jam begins.
18. Add sugar to the gherkins, which have had time to soften, observing the proportions: for 400 g of cucumbers - 500-600 g of sugar.
19. Perform the boiling procedure twice until the mixture acquires an evenly thick consistency.
20. Put the emerald mass in banks, roll them up for the winter.

With mint

Features. The delicacy will simply charm you with exotic notes. The dish has a light refreshing mint flavor, pleasant aroma. Unlike the classic recipe, it does not require long preparation.

Composition:

• cucumbers - 1.5 kg;
• lemon - two citruses;
• sugar - 900 g;
• peppermint - a large bunch.

How to cook

1. Grind the mint leaves in a blender.
2. Cut the cucumbers into small cubes, if necessary, remove the peel first.
3. Put cucumbers in a thick-walled cauldron, add mint.
4. Sprinkle the preparation with grated lemon zest, sugar, and pour over lemon juice.
5. Thoroughly mix the mass.
6. Leave her to let the juice. Two to three hours is enough.
7. Put the cauldron on the fire, bring the mass to a boil.
8. Cook on low heat for about half an hour. Ready jam should acquire the consistency of caramel.
9. Pour a thick mass into the banks, roll up.

With red currant

Features. Cucumber jam will benefit from adding a handful of delicious fresh berries. Red currant will add flavor, provide bright colors to the emerald dish. If desired, you can take any other berry instead: raspberries, strawberries, blackberries.

Composition:

• cucumbers - 1.5 kg;
• sugar - 1.1 kg;
• red currant - two glasses;
• fresh mint - a few leaves.

How to cook

1. Peel the cucumbers, remove the seeds, cut into cubes.
2. Fold the vegetables in a cauldron, cover with a piece of sugar (take about two-thirds).
3. Leave the workpiece for six to eight hours, so that the cucumber pulp has time to let the juice go.
4. Pour in the remaining sugar, boil the mass over low heat for 12-15 minutes.
5. Remove the jam from the stove, wait until it cools completely.
6. Add the red currant to the cauldron, put the mint.
7. Put the jam on the fire, boil it for about 15 minutes.
8. Put it hot in jars.

Honey

Features. Dessert on honey has ancient Russian roots. It was he who was loved by Tsar Ivan the Terrible. Therefore, treating guests with an amazing workpiece, you can safely call it "Royal".

Composition:

• cucumbers - 1.5 kg;
• honey - 750 ml.

How to cook

1. Vegetables, if they have a thick peel, peel.
2. Cut them into cubes.
3. Fold the workpiece in the pan.
4. Pour the cucumber pulp with liquid honey. If the product is sugared, then first melt it in a water bath.
5. Stir the mass.
6. Leave the honey-cucumber preparation for five to eight hours (preferably at night).
7. In the morning, bring the mass to a boil, over low heat, with occasional stirring, boil the jam for two hours.
8. When the liquid is reduced by about half, and the cucumbers themselves become transparent, the jam is ready.
9. Put it in banks, cork for the winter.

Spicy orange

Features. This workpiece will captivate with a combination of orange with cinnamon and exotic notes of cloves.

Composition:

• cucumbers - 1.5 kg;
• an orange is one;
• lemon - one;
• carnation - four inflorescences;
• sugar - 750 g;
• cinnamon, vanilla - a pinch;
• rosemary - optional.

How to cook

1. Peel the overripe vegetables from the skin, eliminating the seeds, cut into cubes.
2. Remove the zest from lemon and orange.
3. Cut the citrus pulp into slices, discard the seeds.
4. Connect both workpieces.
5. Pour in sugar, add all seasonings.
6. Wait for the mixture to pour juice.
7. Then place the pan on the stove.
8. Simmer the jam for 30 minutes over low heat.
9. By this time, the syrup should thicken.
10. Pour the mass into jars.
11. Sterilize the workpieces for 15-20 minutes, then roll up.

Gelatin

Features. An option for lovers of spicy dishes. In this case, vegetables will be clearly visible.

Composition:

• sugar - 600 g;
• cucumbers - 1.5 kg;
• gelatin (pectin, gelfix) - a teaspoon;
• mint - a large bunch;
• water - 300 ml;
• dill (optional) - a couple of branches;
• lemon juice - four to five teaspoons.

How to cook

1. Cut clean vegetables into medium-sized bars.
2. Fold in a saucepan, sprinkle with sugar.
3. While the workpiece launches the juice, carefully wash the bunch of mint.
4. Chop the leaves finely.
5. Brew mint with 100 ml of boiling water.
6. Three to four hours later, when the cucumbers let the juice, transfer the pan to the fire.
7. Let the jam boil, reduce the flame.
8. Cook over low heat for 20 minutes. Vegetables should change color and acquire a yellowish tint.
9. Chopped mint (along with water) with a blender.
10. Mix gelatin with sugar.
11. Prepare lemon juice, it is best to take fresh citrus and squeeze it yourself.
12. Without removing the pan from the heat, pour in a mixture of gelatin with sugar, add chopped mint, pour in lemon juice.
13. Bring the mass to a boil, boil over low heat for seven to ten minutes.
14. Distribute the hot jam on the banks, roll up for the winter.

With gooseberries

Features. This berry gives the vegetables an interesting sourness. A finely chopped walnut provides the delicacy with an unusual aftertaste.

Composition:

• granulated sugar - 1.35 kg;
• cucumbers - 1.5 kg
• gooseberry - 1 kg;
• walnut kernels - one glass;
• fresh spinach - a bunch;
• lemon is half the fruit.

How to cook

1. Prepare cucumbers, wash, peel and seeds.
2. Cut into bars.
3. Pour the vegetables with ice water, leave for several hours.
4. After a while, drain the liquid, and sprinkle the vegetables with sugar.
5. Grind the walnuts.
6. Turn gooseberries into mashed potatoes using a blender.
7. Squeeze the juice from half the citrus.
8. Add the nuts and gooseberry mass to the cucumbers, pour in the lemon juice.
9. Chop the spinach with a sharp knife. Using gauze, squeeze the juice.
10. Add two tablespoons of spinach juice to the workpiece.
11. Stir the whole mass, put on fire.
12. Cook, stirring occasionally, about 20-30 minutes. In the finished dish, cucumbers should acquire transparency.
13. Put it in banks, roll it up.

If you do not like the dessert in which the vegetables are viewed, then slightly change the recipe.Before the last cooking, put the whole mass in a blender, beat thoroughly. Now the treat will resemble jam, and you can maintain the intrigue regarding the main component.

Reviews

I made jam from young cucumbers. They do not have large seeds inside, and this is important to me. But if the cucumbers are already with large seeds, then I would remove this part (core).

Cucumbers boiled in sugar syrup do not lose their shape and do not fall apart. Almonds add a unique smell, cinnamon - pungency and piquancy, zest and lemon juice - freshness and plenty of vitamins. This jam is especially good during cold weather: an abundance of vitamins and an invigorating spiciness of ginger will protect you from a cold.

zubr1961, http://www.lynix.biz/forum/podskazhite-retsept-varenya-iz-ogurtsov

Girls, but I still cooked the cucumber jam. Yes, such a charm turned out, did not even expect, thick, directly gelled. It tastes just exotic, everyone liked it, even my son is fussy.

I was brought jam from green walnuts and tangerine peels, and so, I liked cucumber jam more. Did not expect. I was satisfied. The works were not in vain.

Henessi, https://age60.ru/viewtopic.php?f=22&t=660&start=105

I make jam from overripe cucumbers. It is necessary to peel the cucumbers, remove the seeds. Cut the cucumber into small cubes, per 1 kg. Cucumbers need 0.7 - 0.8 kg. Sahara. If there is honey, honey is better. Cook like ordinary jam. I check readiness by dropping a drop of jam on the nail, if it does not spread, then it’s ready.

Gotja, http://www.lynix.biz/forum/podskazhite-retsept-varenya-iz-ogurtsov

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