Cucumber Marmalade
A refreshing cucumber marmalade with lime and green food coloring, perfect as a unique accompaniment to meats or spreads, offering a sweet-tangy flavor with vibrant color.
Ingredients
Instructions
- Peel and remove large seeds from cucumbers, then finely chop enough to measure 2 cups.
- In a large saucepan, combine the chopped cucumbers thoroughly with sugar, lime juice, lime rind, and a few drops of green food coloring.
- Bring the mixture to a rolling boil and boil vigorously for 1 minute, stirring constantly.
- Remove the mixture from heat and immediately stir in half a bottle of liquid pectin.
- Skim off the foam and stir for 5 minutes, skimming off any more foam.
- Ladle into hot sterilized glass jars and seal immediately with melted paraffin.
Tips & Substitutions
For a smoother texture, you can puree the cucumbers before combining them with the other ingredients. If you prefer a less sweet marmalade, reduce the sugar to 3 cups. Adding a pinch of salt can enhance the flavors. Green food coloring is optional; natural color will develop during cooking. This recipe is a great way to use up extra cucumbers and can be paired with a variety of dishes.
Serving Suggestions
Cucumber marmalade is delicious on toast or biscuits, and it pairs beautifully with Waldorf Health Salad as a dressing. You can also use it as a topping for yogurt or ice cream for a refreshing twist. Experiment by spreading it on grilled meats or adding it to cheese platters for a unique flavor combination.
Storage & Reheating
Store the cucumber marmalade in a cool, dark place if sealed properly. Once opened, keep it refrigerated and consume within two weeks. If you want to store it longer, consider freezing it in airtight containers. To reheat, gently warm it in a saucepan over low heat, stirring occasionally to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber Marmalade contains roughly 231 calories, with 5g protein, 58g carbohydrates, and 1g fat. It is an excellent source of vitamin C (98% of the Daily Value) and dietary fiber (38% of the Daily Value), and a good source of potassium and protein. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of cucumbers for this recipe?
Yes, you can use other varieties like English cucumbers or pickling cucumbers. Just ensure that they are fresh and free from blemishes. The key is to remove the seeds and chop them finely to achieve the right consistency in your marmalade.
How long does this cucumber marmalade last?
If properly sealed in sterilized jars, cucumber marmalade can last for up to one year in a cool, dark place. Once opened, it should be refrigerated and consumed within two weeks to ensure optimal freshness and flavor.
Can I make this marmalade without pectin?
Yes, you can make cucumber marmalade without pectin by cooking it down longer to achieve a thicker consistency. Keep in mind that it may take more time to reach the desired thickness, so be patient while stirring and boiling the mixture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).