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Ripe Cucumber Jam

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Ingredients
  Ripe cucumbers 14 Large
  Thinly sliced lemons 2
  Granulated sugar 4 Cup (64 tbs)
  Mace 1⁄2 Teaspoon
Directions

Peel and core yellow cukes and cut in small cubes or inch slices.
Put into kettle with enough water to keep from burning.
Cook until soft.
Measure should be 14 cups, add the sugar, sliced lemons and mace.
Cook until thick.
About 7 pints of jam.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3740 Calories from Fat 46

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 86.4 mg3.6%

Total Carbohydrates 955 g318.3%

Dietary Fiber 22.2 g88.6%

Sugars 869.4 g

Protein 28 g55.3%

Vitamin A 88.7% Vitamin C 214.5%

Calcium 69.5% Iron 68.2%

*Based on a 2000 Calorie diet

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Ripe Cucumber Jam Recipe