Best Corn Cob Syrup Recipes

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CORNCOB JELLY



Corncob Jelly image

Making this jelly every year in the summer is a tradition in my family. I often give this jelly as a gift.-Marge Hagy, Brewster, Washington

Provided by Taste of Home

Time 30m

Yield 5 cups.

Number Of Ingredients 5

12 large corncobs
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar
Yellow food coloring

Steps:

  • Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Cook, uncovered, 10 minutes., Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary., Return to stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Transfer to covered jars; refrigerate up to 2 weeks.

Nutrition Facts :

CORN COB SYRUP



Corn Cob Syrup image

From Nebraska Pioneer Cookbook by Kay Graber, c. 1974. I haven't made this yet, but will this summer when I have the corn cobs.

Provided by NELady

Categories     Sauces

Time 2h5m

Yield 1 pint, 18-24 serving(s)

Number Of Ingredients 3

12 large clean corn cobs
water, to cover
2 lbs brown sugar

Steps:

  • Cover one dozen large, clean corn cobs with water; boil one to two hours. Drain off the water and strain it (there should be 1 pint of it). Add two pounds of brown sugar to this and boil to desired thickness.

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