Cucumber Jelly with Tarragon

Summary

Prep Time	15 mins
Cook Time	7 mins
Total Time	22 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

300 g cucumber (s), peeled and pitted, weihed
150 g preservin suar, 2: 1
0.5 ½ lemon (s), add the juice
1 packet citric acid
1 tablespoon tarragon, fresher

Instructions

Peel and core the cucumber, cut into small pieces and put in the chopper.
Then cook in a saucepan over the highest heat for about 3 minutes. Turn through the brisk Lotte and pour back into the pot. Add the preserving sugar, lemon juice and citric acid and stir well.
Put the tarragon in a linen bag and cook with it. Cook over the highest heat for approx. 4 minutes.
Take a gel sample, then pour it into a twist-off glass.
Very fresh in taste.

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