Dried Field Corn Red Cob Jelly 1952 Recipes

CORN COB JELLY

Steps:

• 1. Cook corn; cut kernels from cobs and store for another use. Measure 2 quarts water into a large pot; add corn cobs. Bring to a boil; boil hard for 30 minutes. (If you had the pot covered when you brought it to a boil, take the lid off now. Boil it down uncovered for a more concentrated result.) Turn off heat and remove cobs. Strain corn liquid through cheesecloth or a fine mesh strainer-if desired. (you dont have to strain it, your choice)
• 2. Measure remaining corn liquid. I get a little over 3 1/2 cups corn liquid after it boils down. Return liquid to the large pot. Stir in lemon juice and pectin. (Add a dab of butter to prevent foaming.) Bring to a boil. Add sugar cup per cup to match the measure of your corn liquid. Stir to dissolve sugar. Bring pot to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat.
• 3. Ladle hot corn cob jelly into hot jars. Adjust lids and bands. Process in a boiling water bath for 10 minutes. Makes 5 half-pints.

OLD-TIME CORNCOB JELLY

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

CORNCOB JELLY

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.

DRIED FIELD CORN RED COB JELLY 1952

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 !