Corn cob jelly
An unusual, yet very tasty jelly can be made from ordinary corn cobs. Yep, plain ol’ corncobs! This jelly has a beautiful reddish color and passed the ultimate taste test—my kids. A good friend gave me this recipe which I immediately came home and tried.
12-14 red corn cobs
6 cups sugar
2 pkgs. Sure-Jell
Start by gathering a few dozen red corn cobs. Most field corn varieties have red cobs. I’m not sure if the red cobs do anything for the flavor, but they do add the nice red color to the finished jelly. I went out just hours behind the corn picker and gathered up a good supply. Ask around about gleaning. A lot of farmers and workers allow you to go and gather what they have just left behind. Heck! Offer them some home-made jellies.
Simple fixins for corn cob jelly
Take a dozen or so of the cobs and break them into thirds. Put the pieces into a large pot and cover with water. It should take about 9-10 cups of water. Cover the pot and boil for 30 minutes. While the cobs are a-cooking, get your jars and lids ready. After that time, drain and strain the liquid through a cloth, such as an old tee shirt.
Take 6 cups of the liquid and put back on the heat. Bring to a boil and
add 2 packages of Sure-Jell. Next,
gradually add 6 cups of sugar.
Return the pot to a boil, stirring to prevent sticking or scorching. Boil for 3 minutes. Remove from heat and ladle into the clean and ready jars. Snugly apply the lids, cover the filled jars with a towel and allow them to self-seal. This recipe makes about 5 pints.
An unusual, yet very tasty jelly can be made from ordinary corn cobs. Yep, plain ol’ corncobs! This jelly has a beautiful reddish color and passed the ultimate taste test—my kids. A good friend gave me this recipe which I immediately came home and tried.
12-14 red corn cobs
6 cups sugar
2 pkgs. Sure-Jell
Start by gathering a few dozen red corn cobs. Most field corn varieties have red cobs. I’m not sure if the red cobs do anything for the flavor, but they do add the nice red color to the finished jelly. I went out just hours behind the corn picker and gathered up a good supply. Ask around about gleaning. A lot of farmers and workers allow you to go and gather what they have just left behind. Heck! Offer them some home-made jellies.
Simple fixins for corn cob jelly
Take a dozen or so of the cobs and break them into thirds. Put the pieces into a large pot and cover with water. It should take about 9-10 cups of water. Cover the pot and boil for 30 minutes. While the cobs are a-cooking, get your jars and lids ready. After that time, drain and strain the liquid through a cloth, such as an old tee shirt.
Take 6 cups of the liquid and put back on the heat. Bring to a boil and
add 2 packages of Sure-Jell. Next,
gradually add 6 cups of sugar.
Return the pot to a boil, stirring to prevent sticking or scorching. Boil for 3 minutes. Remove from heat and ladle into the clean and ready jars. Snugly apply the lids, cover the filled jars with a towel and allow them to self-seal. This recipe makes about 5 pints.
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Another way that my husband's aunt did hers; was she would gather all the sweet corn from the fields and when she shaved the kernels off to can the corn she tossed the cobs into a pot. When she had enough corn cobs; she boiled them and drained the juice. Added the sugar and sure-jell. Hers was the color of a creamy honey. She would add food coloring for the holidays. Reds, greens and yellows.
ReplyDeleteI sort of think that it tastes like a mix of honey and apple jelly.
Hmmm ... I've never tried this; but I may next summer. I've heard of burning cobs for fuel, but jelly sounds intriguing :-)
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