Old-time Corncob Jelly
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- dozen corncobs
- 2 qt
- 1 3/4 oz
- package powdered fruit pectin
- 3 c
- pint canning jars and lids sterilized
1In a large stockpot over high heat, combine corncobs and water.
2Bring to a boil, reduce heat to medium-low and simmer for 35-40 min
3Discard cobs, strain liquid through a cheese cloth lined colander.
4Measure 3 cups of liquid into a large saucepan adding water if needed to equal 3 cups.
5Gradually dissolve pectin into liquid bring to a rolling boil over high heat.
6Add sugar all at once stirring to dissolve. Return to a rolling boil, boil for 5 min stirring constantly.
7Remove from heat skim foam. Ladle into hot sterilized jars leaving 1/4 headspace. Wipe rims secure with lids and rings.
8Process in boiling water bath for 10 mins. Set jars on towel to cool, check for seals