Cucumber and Lemon Jam

By HazyWaters

[Australian Cookery of Today; Sun News-Pictorial; Prudence; 1930s]

Ingredients

• 3 lb. green cucumbers
• 3 fresh lemons
• 2 1/2 lb sugar
• 1 pint water.

Details

Adapted from theoldfoodie.com

Preparation

Step 1

Cleanse and slice cucumber thinly. It may be peeled or not as desired. Sprinkle lightly with salt and allow to remain for several hours, then drain off the water which the salt has drawn.

Meanwhile cut the lemons roughly and boil them in a covered pan for forty-five minutes. Strain the liquid into a preserving pan.

Add the cucumber (washed and drained) and cook for fifteen minutes, then add the sugar, and finish the cooking rapidly in an open pan. Usual time fifteen to twenty minutes after adding the sugar.

If desired the cucumber may be cut in strips or blocks. Apple cucumber may be used instead of the green ones, but they should be used while the skin is white, and not after it becomes yellow.