Cucumber Jelly

• 2 English cucumbers; peeled and chopped into medium sized chunks
• 3 inch piece of ginger; peeled and chopped into small chunks
• 4 tablespoons lemon juice
• 4 tablespoons white vinegar
• 3 cups sugar
• 1 packet of liquid pectin (half a box)

1. In a blender, puree the cucumber, the ginger, the lemon juice, and the vinegar until no chunks are left.
2. Strain the cucumber juice through a fine mesh sieve to remove any pulp. I also strained it a second time through some cheesecloth to remove extra pulp.
3. Put 2 cups of the cucumber juice and the sugar in a large saucepan over high heat. Bring mixture to a boil, stirring frequently. Boil for one minute. Add the pectin and boil for 1 minute more, stirring constantly. Remove from heat, skimming off any foam.
4. Ladle jelly into prepared jars. Follow the water bath method to process the jars.

cucumbers, ginger, lemon juice, white vinegar, sugar, packet

Taken from food52.com/recipes/12923-cucumber-jelly (may not work)