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Not unlike summer morning... Cucumber and vanilla jam. Confiture de concombre à la vanille makes one pot 250g peeled and grated cucumber 175g jam sugar one vanilla pod Place all the ingredients in a medium pan and stir well. Marinate for two hours. Over high heat, bring to the boil and simmer for 5 minutes or until the jam coats the back of a cold metal spoon. Transfer to a clean jar, close the lid and allow the jam to cool upside-down. Chill and keep in the fridge.

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