Borage Cucumber Jelly - cooking recipe

Ingredients

6 cups borage leaves (and flowers)
1 cucumber, juiced pulp discarded
2 tablespoons lemons
1 (1 3/4 ounce) package dry pectin
5 cups sugar

Preparation

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.
Measure 3 cups of the liquid, 1 cup cucumber juice, add the lemon juice, and pectin.
Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
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.
Seal the a water bath accordingly.
Makes 7 1/2 pint jars.