Deb Crane Recipe

Corn Cob Jelly

By Deb Crane songchef


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!


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

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)
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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