How To Make Sweetcorn Jelly Recipes

HOMEMADE SWEET CORN RELISH

Steps:

• Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
• Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
• Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.Makes approximately 8 pints
• Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.

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.

CORN COB JELLY

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.

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 !

HOW TO MAKE SWEETCORN JELLY

Steps:

• Measure and pour the milk and water into a medium sized saucepan.
• Pour the gelatin powder.
• Measure and add the sugar.
• Bring the mixture to a boil. Stir until the gelatin and sugar is dissolved.
• Pour in the sweetcorn.
• Use a ladle and pour the sweetcorn mixture into individual cups.
• Put the cups in the refrigerator and chill them until firm.
• Finished.

CORN COB JELLY

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 ¼-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.

QUICK CORN SALAD

Steps:

• In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.