Corn Cob Jelly
This week’s project is one that I have seen on many internet sites and multiple canning and old school food preservation books. It took me a while to get around to trying it, but when I did I found that corn cob jelly tastes a lot like honey it made me wish I did this much sooner.
I typically only cook corn on the cob when grilling out with my family, and when I do so, I tend to cook a lot of corn. This recipe lets me turn the normally wasted water from boiling corn into a tasty food product in itself.
However, I feel like I should let you know that traditionally red field corn was used. Personally I have only used sweet corn.
- 12 large ears of corn
- 2 quarts water
- 2 tablespoons lemon juice
- 1 package powdered pectin
- Sugar (amount will vary, but 4-5 cups should be enough)
- Measuring Cup
- Non-Reactive (Steel) Pot
- Canning Funnel
- Canning Jars, Lids, Rings
- Water Bath Canner
- Canning Jar Lifter
- Cook corn, cut kernels from cobs and store for another use.
- Measure 2 quarts water into a large pot; add corn cobs.
- Bring water to a boil and keep uncovered at a rolling boil for 30 minutes to concentrate the liquid
- I try to boil it down until I get 3.5 to 4 cups of liquid.
- Stir in 2 tablespoons of lemon juice
- Add pectin and 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 for one minute while stirring constantly.
- Remove from heat. 10. Ladle hot corn cob jelly into hot jars.
- Adjust lids and bands.
- Process in a boiling water bath for 10 minutes.
- Add enough water in the canner to cover lids with one inch of water
- Start time when water is boiling
Yield: 5 half-pints