Corn cob jelly. This delicious Corn Cob Jelly is light, sweet and incredibly delicate and delicious. It tastes a whole lot like honey on anything you spread it on. Saving Summer is my the theme for today and it's something.
Corn cob jelly is a perfect example of the "waste not, want not" spirit of our ancestors who knew how to use everything, and I mean everything. Corn cob jelly isn't often heard of and can get various reactions. Until you try it, you don't know Corn Cob Jelly, sounds weird but hey, if you add enough sugar even corn cobs can turn out tasty. You can have Corn cob jelly using 7 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Corn cob jelly
- You need 3 1/2 cups of corn cob juice (see below for directions).
- You need 3 1/2 cups of granulated sugar.
- You need 2 tsp of lemon juice.
- It’s 1 package of pectin (surejell).
- You need 5 of mason jars.. 1/2 pint size.
- Prepare of waterbath canner.
- It’s 5 of lids and rims for the jars.
Save the kernels for another recipe or store them in plastic bags and keep in the freezer. I have been making this from an old recipe for years. It is an approved canning procedure, altho some recipes differ in the amount of corn juice called for. Procedure Cook corn, cut kernels from cobs and store for another use.
Corn cob jelly step by step
- Start by saving 12 corn cobs.. I cut the raw corn from my sweet corn and use it for other recipes and save the cobs from that..
- Place your 12 cobs into a large saucepot and cover with water.. water should cover the cobs completely… hard boil then for at least 30 minutes..
- Remove the cobs and drain the liquid over a strainer and into a bowl.. this liguid is your juice.. you need 3 and 1/2 cups for one batch..
- Pour the juice back into the cleaned pot and heat.. add 2 tsp lemon juice and I package of pectin.. bring back to a rolling boil and add your sugar stirring constant for 1 minute…
- Ladle the jelly into hot jars leave 1/2 inch head space from the top of the jar then top with hot lids and the rings.. screw the ring down tight……
- Place your jars into a waterbath canner with hot water.. the water should cover the jars at least an inch. Cover and boil for 10 minutes….
- Put your jars on a counter or table with a towel underneath and leave for at least 24 hours to set.. you will hear small pop from each jar as they cool and seal…
- Stores for up to a year… refrigerate after opening…..
- Enjoy over toast etc….
Add one package of fruit pectin and bring to a boil. Either discard them after boiling or. An unusual, yet very tasty jelly can be made from ordinary corn cobs. Toss your corn cobs in a stock pot with a few spices; cover with water; and boil until the liquid Capture that sweet corn flavor in a jelly. Just boil the cobs, add sugar and pectin, and you'll end up.