Ingredients
- 4 1/2 pounds cucumber
- 4 1/2 pounds Sugar
- 6 limes ( juice and zest of)
- 3 Tbls Fresh Squeezed Lemon Juice
- 1 vanilla bean pod
- 1 cup water
- 2 boxes of Pectin
Preparation
Step 1
Coarsely grate the cucumbers and put into a maslin pan.
Finely grate the zest from the limes and add to the pan, followed by their juice and the lemon juice.
Split the vanilla pod open along its length and scrape out the black seeds into the pan, then add the whole pod to infuse.
Now tip the sugar in on top of it all, cover, and leave to stand for a couple of hours. This will draw the juice out of the cucumbers, and let the lime and vanilla flavours infuse into it all.
Once the cucumber juice has come out into the sugar, start to gently heat the pan, stirring, until all the sugar has dissolved into the juice.
Remove the vanilla pod, and turn up the heat to bring the mixture to the boil.
Boil until it reaches jam setting point.
Pack into warmed sterilised jars and seal in the usual way.