Cucumber jam with lemon

Step-by-step cooking

1. Step 1:

   

   How to cook cucumber jam with lemon? Prepare the products. You will need fresh cucumbers. Choose fruits that are not overgrown, without damage and traces of spoilage. The density of the pieces will depend on the variety of cucumbers. Weigh the cucumbers already in the peeled form. You will also need a large lemon and fresh mint.

2. Step 2:

   

   Wash cucumbers well, dry with a clean towel. Peel the skin off the cucumbers, and then cut them into cubes. You can also cut it arbitrarily, in circles or in halves of circles. Put the sliced cucumbers in an enameled bowl. It is better not to use aluminum to avoid oxidation.

3. Step 3:

   

   Wash the lemon with hot water using a brush to wash off the wax coating, because we will need the peel. You can additionally scald lemon with boiling water. Using a fine grater, remove the top yellow layer of zest. It is better not to use white skin, because it is bitter.

4. Step 4:

   

   Squeeze the juice out of the lemon.

5. Step 5:

   

   This can be done with a special citrus juicer or a regular fork. Make sure that the bones do not get into the juice, otherwise the jam may turn out to be bitter.

7. Step 6:

   

   Combine sliced cucumbers, lemon zest, lemon juice and mint washed in running water in a cooking container. Also add vanilla on the tip of the knife.

8. Step 7:

   

   Pour sugar into the container, shake the contents and leave under a closed lid for three hours or more.

9. Step 8:

   

   During this time, cucumbers will give the juice necessary for cooking jam. Cucumbers come in different varieties and degrees of maturity, so they also give different amounts of juice. If after this time there is not enough juice, then add a little filtered water to the container. Remember that the less water, the thicker the jam will turn out.

10. Step 9:

    

    Put the future jam to simmer for about 25-30 minutes. Stir the jam periodically so that it does not burn. Cucumbers will change color during this time. Cook the jam until slightly thickened. Before the end of cooking, remove the mint sprigs, they will no longer be needed.

11. Step 10:

    

    If you plan to prepare cucumber jam for the winter, then transfer the hot jam to dry sterile jars and close with sterile lids. Then turn upside down, wrap with a towel and leave until completely cooled. The finished jam is well stored on a shelf in a closet or basement. Or you can put the cooled jam in a vase and enjoy an unusual taste over a cup of fragrant tea with your family. Enjoy your meal!