CORN COB JELLY
Use your leftover corn cobs and make old school corn cob jelly. The sweet corn kissed jelly adds a layer of sweet corn flavor to your favorite biscuits, corn bread, pancakes or what ever you like!
Provided by Sarah Mock
Categories Canning Recipes
Time 1h
Number Of Ingredients 4
Steps:
- Cut shucked corn cobs in two pieces.
- Place in a large stockpot, add enough to cover the cobs.
- Bring to a boil.
- Reduce heat and simmer 40 minutes.
- Strain the corn juice through a double layer of cheesecloth or a jelly bag.
- Measure 3 cups of corncob juice into a large pot. (Water may be added if needed to make 3 cups liquid.)
- Whisk in the pectin and bring to a boil.
- Add the sugar and bring the mixture back to a full roiling boil while stirring.
- Boil for 5 minutes.
- Remove from heat; skim off foam.
- Pour hot jelly immediately into hot, sterile jars, leaving ΒΌ-inch headspace.
- Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
- Process 5 minutes in a boiling water bath. Adjust for altitude above 1000 ft.
- Remove from water bath and cool completely before storing in a cool place.
Nutrition Facts : ServingSize 1 pint, Calories 942 kcal, Carbohydrate 232 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, Sodium 49 mg, Fiber 9 g, Sugar 165 g, UnsaturatedFat 3 g
OLD-TIME CORNCOB JELLY
From Gooseberry Patch Farmhouse 101 Favorites
Provided by Bridget Harrison
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- 1. In a large stockpot over high heat, combine corncobs and water.
- 2. Bring to a boil, reduce heat to medium-low and simmer for 35-40 min
- 3. Discard cobs, strain liquid through a cheese cloth lined colander.
- 4. Measure 3 cups of liquid into a large saucepan adding water if needed to equal 3 cups.
- 5. Gradually dissolve pectin into liquid bring to a rolling boil over high heat.
- 6. Add sugar all at once stirring to dissolve. Return to a rolling boil, boil for 5 min stirring constantly.
- 7. Remove from heat skim foam. Ladle into hot sterilized jars leaving 1/4 headspace. Wipe rims secure with lids and rings.
- 8. Process in boiling water bath for 10 mins. Set jars on towel to cool, check for seals
DRIED FIELD CORN RED COB JELLY 1952
This recipe is a very old one, from a neighbor in Indiana. We had enjoining farms. Row crops, field corn and soy beans.That was back in the early 50,s. My!My! Where do them years go ?? This recipe makes a reddish jelly and tastes something like apple jelly. Enjoy......... You can do the same with Fresh Sweet Corn cobs, and...
Provided by Nancy J. Patrykus
Categories Jams & Jellies
Time 40m
Number Of Ingredients 4
Steps:
- 1. Take 12 dried field red corn cobs, place in 3 pints of boiling water. Cook on med for 1/2 hour. Take off the stove and strain the liquid. Add a small pkg. of the fruit pectin, to the strained off liquid.
- 2. Then in another large pot bring this strained liquid to a brisk boil before adding the sugar. Boil for 2-3 minutes until the liquid has jelled.
- 3. Pour into the hot sterilized jelly jars.. Seal and date. MMmmm enjoy !
SWEET CORN COB JELLY
I had a friend that told someone one time that I would make jelly out of corncobs if it was possible. Imagine her surprise when I told her that I had found a recipe. I made this just to prove that you can make jelly out of corn cobs, but it is so good that I will be making it every year from now on. It taste like a mild honey and people request it often.
Provided by Jellyqueen
Categories Jellies
Time 35m
Yield 3 pints
Number Of Ingredients 5
Steps:
- Cut corn kernals from cobs and reserve for another recipe.
- In a large pot, place cobs and water, bring to a boil.
- Boil for 10 minutes.
- Remove and discard cobs; strain liquid through cheesecloth.
- Liquid should measure 3 cups.
- Add additional water if necessary.
- Return to the pot and stir in pectin.
- Bring to a full rolling boil.
- Add sugar and bring back to a boil and boil for one minute.
- Remove from heat and skim foam and add a few drops of food coloring.
- Pour into hot jelly jars.
- Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
- Turn upside down and let stand for 5 minutes.
- Turn upright and allow to cool completely before storing.
Nutrition Facts : Calories 1485.1, Fat 7.1, SaturatedFat 0.9, Sodium 16.9, Carbohydrate 365.6, Fiber 11.3, Sugar 287.6, Protein 16.1
CORN COB JELLY
Posted upon request. I've never had this, found the recipe on another site but no name was attached. Let me know how it comes out. I would process for 5 min in a water bath.
Provided by Diana Adcock
Categories Jellies
Time 30m
Yield 6 half pints
Number Of Ingredients 4
Steps:
- Bring water with cobs to a boil and boil for 10 minutes.
- Measure 3 cups and strain thru wet cheesecloth.
- Pour into a large saucepan with pectin and bring to a rolling boil.
- Add sugar.
- Bring back to a boil and boil for 3 minute.
- Skim Add food coloring if you want.
- Tastes like apple honey.
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