Corn Cob Jelly
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- ears of corn, corn removed from cobs
- 2 qt
- 2 Tbsp
- lemon juice
- 1 pkg
- powdered pectin
- sugar (as much as your remaining boiled down liquid)
1Cook corn; cut kernels from cobs and store for another use. Measure 2 quarts water into a large pot; add corn cobs.
Bring to a boil; boil hard for 30 minutes. (If you had the pot covered when you brought it to a boil, take the lid off now. Boil it down uncovered for a more concentrated result.) Turn off heat and remove cobs. Strain corn liquid through cheesecloth or a fine mesh strainer–if desired. (you dont have to strain it, your choice)
2Measure remaining corn liquid. I get a little over 3 1/2 cups corn liquid after it boils down. Return liquid to the large pot. Stir in lemon juice and pectin. (Add a dab of butter to prevent foaming.) Bring to a boil. Add sugar cup per cup to match the measure of your corn liquid. Stir to dissolve sugar. Bring pot to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat.
3Ladle hot corn cob jelly into hot jars. Adjust lids and bands. Process in a boiling water bath for 10 minutes.
Makes 5 half-pints.