Corn Cob Jelly Recipe

 

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.

  

• 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