Corn cob jelly

Name: Corn cob jelly
Cuisine: American
Ingredients: 3 1/2 cups corn cob juice (see below for directions); 3 1/2 cups granulated sugar; 2 tsp lemon juice; 1 package pectin (surejell); 5 mason jars.. 1/2 pint size; waterbath canner; 5 lids and rims for the jars

Missy Loo @cook_4939697

Absolutely delicious. . Tastes very much like honey.. amazing on buttered corn bread..

Missy Loo @cook_4939697

Absolutely delicious. . Tastes very much like honey.. amazing on buttered corn bread..

Saved

Ingredients

3 1/2 cupscorn cob juice (see below for directions)
3 1/2 cupsgranulated sugar
2 tsplemon juice
1 packagepectin (surejell)
5mason jars.. 1/2 pint size
waterbath canner
5lids and rims for the jars

Saved

Steps

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...