Ancient cucumber jam with lemon - how to make the most unusual jam for the winter.

How to make cucumber jam with lemon.

To prepare an original sweet cucumber preparation, you need 400 g of milk-ripe gherkins with seeds that have not yet set.

Wash them, put them in a saucepan, on the bottom of which you first place a fresh cabbage leaf.

Pour cold, salty water over the cucumbers and cover with another cabbage leaf on top.

In this form, they must be kept in a warm place for 2-3 days.

When the gherkins turn yellow, drain the brine and replace the cabbage leaves with fresh ones.

Boil the brine, pour it into the cucumbers again and cover the pan with a lid.

When the liquid has cooled, drain it, bring to a boil again and pour over the gherkins.

Repeat this procedure until they turn green again.

Then, immerse the cucumbers in clean cold water.

After 3 days, drain the liquid, wipe the fruits and place them in a basin.

Make syrup from 1.5 glasses of water, 400 g of sugar, zest and juice of two lemons. Add 25 g of ginger to it.

Pour the cooled syrup over the gherkins.

After a day, drain it, add another 600 g of sugar, boil thoroughly, immerse the cucumber “berries” in it and put it on the fire again.

When the workpiece boils, cool it slightly and, again, boil.

You can store emerald cucumber jam in the refrigerator or simply at room temperature.

As you can see, the cooking of this unusual cucumber and lemon jam takes a very long time. But if anyone decides to cook for such a long time, then I would really like to read your reviews about the jam recipe in the comments.

For another interesting recipe, watch the video: How to make cucumber jam?