When Cucumber Jam was mentioned by Shyvas on a thread on Vi's Pantry, a foodie forum I subscribe to, I was intrigued. When I saw the recipe and realised it was Cucumber Ginger and Vanilla jam I was even more intrigued. It was crying to be made. I did and I am so glad I did. it is wonderful. I had no idea what to expect but this is a keeper. Shyvas suggested eating it with feta and that is exactly what I did on a nice thick slice of Brown Soda Bread. It belongs with cheese. I cannot rave about this enough. It is sweet but with the tongue tingling ginger through it and the hint of vanilla it is a taste experience not to be missed. You cannot believe what an wonderful combination of flavours it is until you have tried it. It's not difficult to make and it is very quick .
1 Vanilla Pod
350gms jam Sugar
Weigh the sugar and put into a large saucepan
Cut the vanilla pod in two, de-seed and put pod and seeds into the sugar
Chop the cucumber into tiny cubes
Peel and cut the ginger into tiny pieces
Add both cucumber and ginger to the sugar and vanilla and mix well.
Leave for two hours
Bring to the boil stirring to dissolve the sugar.
Keep at a rolling boil for 7 minutes.
Pour into sterilised warm jars.
Note: If using granulated sugar it will take 15-20 minutes to reach a set.
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