Corn cob jelly
Absolutely delicious. . Tastes very much like honey.. amazing on buttered corn bread..
Corn cob jelly
Absolutely delicious. . Tastes very much like honey.. amazing on buttered corn bread..
Cooking Instructions
- 1
Start by saving 12 corn cobs.. I cut the raw corn from my sweet corn and use it for other recipes and save the cobs from that.
- 2
Place your 12 cobs into a large saucepot and cover with water.. water should cover the cobs completely... hard boil then for at least 30 minutes.
- 3
Remove the cobs and drain the liquid over a strainer and into a bowl.. this liguid is your juice.. you need 3 and 1/2 cups for one batch.
- 4
Pour the juice back into the cleaned pot and heat.. add 2 tsp lemon juice and I package of pectin.. bring back to a rolling boil and add your sugar stirring constant for 1 minute..
- 5
Ladle the jelly into hot jars leave 1/2 inch head space from the top of the jar then top with hot lids and the rings.. screw the ring down tight.....
- 6
Place your jars into a waterbath canner with hot water.. the water should cover the jars at least an inch. Cover and boil for 10 minutes...
- 7
Put your jars on a counter or table with a towel underneath and leave for at least 24 hours to set.. you will hear small pop from each jar as they cool and seal..
- 8
Stores for up to a year... refrigerate after opening....
- 9
Enjoy over toast etc...
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