Dear Hubby has been hankering for Corn Cob Jelly ever since he heard it tastes - just like honey.
Well, after making a batch we decided this jelly really does taste like honey!
Hubby scrounged the internet and found a Corn Cob Jelly recipe, but after reading the comments, I decided to look for a few more recipes.
I used a combination of 2 recipes, and made some changes. One of the recipes I used said to hard boil the cobs for 30 minutes so I brought my cobs to a full rolling boil for 30 minutes. After removing the cobs and straining the liquid I was supposed to have 3 1/2 cups of fluid, but I only had 1 cup of corn cob "juice".
I remade the recipe using more water, turned my heat down to medium for a slow steady boil, and added a bit more lemon juice.
Here is my recipe, makes 5 half pint jelly jars, (this jelly is firm, spreads easily but will slide in the jar when tipped over, see picture above). :
12 cobs, remove husks and cut corn kernels off
5 quarts of water
1 box of powdered pectin
1 teaspoon margarine
3 1/2 cups sugar
2 tablespoons lemon juice
Place cobs in large saucepan and cover with water. Cover and bring to a boil. Uncover and reduce heat to a slow steady boil. Boil for 30 minutes. Remove cobs. Strain liquid through cheesecloth if desired to remove corn bits.
|Got really steamy in my kitchen!|
Take 3 1/2 cups of the corn cob "juice", lemon juice, margarine and pectin. Bring to a full rolling boil for 1 minute. Add sugar, return to full rolling boil for 1 minute.
Ladle into sterilized jars and process in pressure cooker 7 lbs for 10 minutes. You can also process in a water bath canner.
Release steam and remove from pressure cooker. Allow to cool in draft free location. Do not move for 24 hours.
mmm...mmm, this recipe for Corn Cob Jelly got all thumbs up at our house, and a great way to use corn cobs!
Oh, and I just might I'll be giving Corn Cob Jelly for Christmas gifts this year. :)