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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak 6 cups of borage leaves and mint leave if using and flowers parts in a 3 cups of cold water overnight in the refrigerator, drain and strain, pressing the liquid out of the leaves and flowers gently. | 2. Measure 3 cups of the liquid, 1 cup cucumber juice, add the lemon juice, and pectin. | 3. Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well. | 4. Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, pour into hot clean 1/2 pint jelly jars. You can add borage flowers to the jelly for garnish. | 5. Seal the a water bath accordingly. | 6. Makes 7 1/2 pint jars. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
borage leaf	6	cups		-	-	-	-
cucumber	1		juiced discarded	15.6	3.7752	0.6759999999999999	0.1144
lemon	2	tablespoons		7.685	2.4698	0.2915	0.0795
pectin	1	package		162.5	45.2	0.15	0.15
sugar	5	cups		4029.9	1007.98	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.