Recipe: Corn Cob Jelly

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Recipe: Corn Cob Jelly

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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.

Ingredients:

  • 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)

Equipment:

  • Knife
  • Measuring Cup
  • Non-Reactive (Steel) Pot
  • Spoon
  • Canning Funnel
  • Canning Jars, Lids, Rings
  • Water Bath Canner
  • Canning Jar Lifter
  • Towel

Procedure:

  • Cook corn, cut kernels from cobs and store for another use.

    Corn Cob Jelly

    Corn Cob Jelly

  • 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

 

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