Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, corn cob jelly. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Corn cob jelly isn't often heard of and can get various reactions. Until you try it, you don't know what you're missing! I decided to try something fun. Use your leftover corn cobs and make old school corn cob jelly.
Corn cob jelly is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Corn cob jelly is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook corn cob jelly using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Corn cob jelly:
- Prepare 3 1/2 cups corn cob juice (see below for directions)
- Get 3 1/2 cups granulated sugar
- Prepare 2 tsp lemon juice
- Get 1 package pectin (surejell)
- Get 5 mason jars.. 1/2 pint size
- Get waterbath canner
- Take 5 lids and rims for the jars
Corn cob jelly is a perfect example of the "waste not, want not" spirit of our ancestors who knew how to use everything, and I mean everything. I have been making this from an old recipe for years. It is an approved canning procedure, altho some recipes differ in the amount of corn juice called for. I had a friend that told someone one time that I would make jelly out of corncobs if it was possible.
Instructions to make Corn cob jelly:
- Start by saving 12 corn cobs.. I cut the raw corn from my sweet corn and use it for other recipes and save the cobs from that.
- Place your 12 cobs into a large saucepot and cover with water.. water should cover the cobs completely… hard boil then for at least 30 minutes.
- Remove the cobs and drain the liquid over a strainer and into a bowl.. this liguid is your juice.. you need 3 and 1/2 cups for one batch.
- Pour the juice back into the cleaned pot and heat.. add 2 tsp lemon juice and I package of pectin.. bring back to a rolling boil and add your sugar stirring constant for 1 minute..
- Ladle the jelly into hot jars leave 1/2 inch head space from the top of the jar then top with hot lids and the rings.. screw the ring down tight…..
- Place your jars into a waterbath canner with hot water.. the water should cover the jars at least an inch. Cover and boil for 10 minutes…
- Put your jars on a counter or table with a towel underneath and leave for at least 24 hours to set.. you will hear small pop from each jar as they cool and seal..
- Stores for up to a year… refrigerate after opening….
- Enjoy over toast etc…
It is an approved canning procedure, altho some recipes differ in the amount of corn juice called for. I had a friend that told someone one time that I would make jelly out of corncobs if it was possible. Corn Cob Jelly is a food that has been around for a long, long time. Our ancestors knew how to use and reuse so many items that we just throw away. One of these items was the corn cob.
So that is going to wrap it up for this special food corn cob jelly recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
