Cucumber Jelly with Tarragon

Summary

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

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Instructions

1. Peel and core the cucumber, cut into small pieces and put in the chopper.
2. 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.
3. Put the tarragon in a linen bag and cook with it. Cook over the highest heat for approx. 4 minutes.
4. Take a gel sample, then pour it into a twist-off glass.
5. Very fresh in taste.