Sweet Corn Cob Jelly
Description
Don't throw those corn cobs away! Save them to make this wonderful treat. It tastes nice and sweet and just like honey. Our ancestors made this, but you don't have to be old-fashioned to make it and enjoy it!
Ingredients
12 large ears of corn
2 quarts water
2 tablespoons lemon juice
1 package powdered pectin
sugar
dab of butter
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cook corn; cut kernels from cobs. Refridgerate corn for later 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.
Measure remaining corn liquid. There should be 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. Ladle hot corn cob jelly into hot jars. Adjust lids and bands. BWB 10 minutes.