Deb Crane Recipe

Corn Cob Jelly

By Deb Crane songchef


Recipe Rating:
Serves:
5 half pints
Cooking Method:
Canning/Preserving

Deb's Story

Corn cob jelly? Wow! What a great jelly to try! With corn season here, I will have plenty of cobs to play with. :) It is said to taste like honey. And can be used in place of corn syrup in recipes. I myself have not tried this yet, but plan to soon. No need to throw away the cobs! Make jelly from them! Great use for those cobs!

Ingredients

12
ears of corn, corn removed from cobs
2 qt
water
2 Tbsp
lemon juice
1 pkg
powdered pectin
sugar (as much as your remaining boiled down liquid)

Directions Step-By-Step

1
Cook 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)
2
Measure 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.
3
Ladle hot corn cob jelly into hot jars. Adjust lids and bands. Process in a boiling water bath for 10 minutes.

Makes 5 half-pints.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #corn, #canning, #Jelly, #cobs


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13 Comments

user
Nancy J. Patrykus Finnjin
Aug 7, 2014
Deb My recipe was posted Oct. 2011.
Recipe had to be upgraded...
Please check it out.
With more pictures.!!!!
Mine should have read...
"DRIED FIELD CORN RED COB JELLY"!!
DRIED FIELD CORN RED COB JELLY 1952
Very important that it is a dried corn cob!

Yours is a "FRESH SWEET CORN COB JELLY" (cream colored cob)
I think I will try your recipe...much easier to get sweet corn!...
Hugs to you...Nancy 8/7/14
user
Nancy J. Patrykus Finnjin
Aug 7, 2014
Deb... This was field corn, yellow kernels, but red cob, after shelling the dried corn, feeding only the corn to the chickens.
You use the cob only for jelly. Tastes sweet from the sugar, but I tasted a hint of apple!..??? That was me only...LOL
You would have to get them from a farmer, that grows field corn.
We farmed in Indiana, soy beans and corn.
YES! we ate the corn also!! YUMMY!!
They are larger than sweet corn.
Grandma always added little sugar to the boiling water
for our meal!
Here is a good site for you to read:
forums.gardenweb.com/...4214681.html
My recipe:
DRIED FIELD CORN RED COB JELLY 1952
Hugs, Nancy. 8/7/14
user
Deb Crane songchef
Aug 7, 2014
Lets see, only posted 2 years ago and still I havent made this! :/ Yours sounds good Nancy! Is the red corn the decoration corn before they dry it? Where do you find that fresh?
user
Nancy J. Patrykus Finnjin
Aug 6, 2014
Hi Deb
I made mine with field corn cob jelly,
the jelly as pink!
We grew field corn in Indiana in the early 50s!!!
Here is my recipe.
DRIED FIELD CORN RED COB JELLY 1952

Hugs, Nancy. 8/6/14
user
Bill P Willyd
Aug 6, 2014
Pinched. :)