Cucumber and Lemon Jam

Cooking method

1. Step 1:

   

   How do you make cucumber jam with lemon? Gather your ingredients. You'll need fresh cucumbers — choose ones that aren't overgrown, with no damage or signs of spoilage. The variety determines how firm the pieces turn out. Weigh the cucumbers after peeling. You'll also need a large lemon and fresh mint.

2. Step 2:

   

   Wash the cucumbers well and pat them dry with a clean towel. Peel them, then cut them into cubes (or however you like — rounds or half-rounds). Put the cut cucumbers in an enamel bowl; avoid aluminum, which can react.

3. Step 3:

   

   Scrub the lemon with hot water and a brush to remove the wax coating, since you'll need the zest — you can also pour boiling water over it. Grate off just the top yellow layer of zest with a fine grater; avoid the white pith, which is bitter.

4. Step 4:

   

   Squeeze the juice from the lemon.

5. Step 5:

   

   You can use a citrus juicer or a regular fork. Make sure no seeds get into the juice, or the jam may turn bitter.

6. Step 6:

   

   In your cooking pot, combine the cut cucumbers, lemon zest, lemon juice, and the mint (rinsed under running water). Add a pinch of vanillin too.

7. Step 7:

   

   Add the sugar, shake to combine, and leave it covered for three hours or more.

8. Step 8:

   

   In that time the cucumbers release the juice needed for cooking. Different varieties and ripeness levels give off different amounts, so if there isn't much juice after this rest, add a little filtered water. Remember: the less water, the thicker the jam.

9. Step 9:

   

   Set the jam to simmer over low heat for about 25–30 minutes, stirring now and then so it doesn't scorch. The cucumbers will change color in that time. Cook until slightly thickened. Before the end of cooking, remove the mint sprigs — you won't need them anymore.

10. Step 10:

    

    If you're putting the cucumber jam up for winter, transfer the hot jam to dry sterile jars and seal with sterile lids. Turn them upside down, wrap in a towel, and leave until fully cooled. The jam keeps well on a pantry shelf or in a cellar. Or spoon the cooled jam into a dish and enjoy its unusual flavor over a cup of fragrant tea with your family. Enjoy!