Sweet Corn Cob Jelly Recipes

CORN COB JELLY

Steps:

• Remove corn kernels from cobs and save for another recipe or use as a side dish for dinner.
• In a large pot, drop corncobs with about 6-8 cups of water; bring to a boil.
• Boil uncovered for about 10 minutes.
• Throw away the cobs and strain the liquid to remove extra pieces, etc.
• Reserve 3 1/2 cups of liquid. You can throw out the rest.
• Place the corn cob water back into the large pot and stir in the pectin. Bring to a strong boil.
• Add the sugar and bring back to a boil.
• Skim the foam off the top and add a few drops of yellow food coloring if you'd like.
• Ladle the liquid into jelly jars, leaving about 1/2 to 1 inch head-space
• Place the seal and rings on the jar and process the jelly in a water bath for about 10-15 minutes.
• Remove and set aside. As they cool, listen for the jars to pop.
• If for some reason they do not pop, just put that jar into the refrigerator and use it within 2 weeks.
• Shelf life (for popped jars) is 1-2 years

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.

JAMIE'S SWEET AND EASY CORN ON THE COB

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

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.

SWEET CORN COB JELLY

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.

CORN COB JELLY RECIPE

Steps:

• Bring water with cobs, to a boil, boil for l0 minutes. Measure 3 cups liquid and strain through a cheesecloth. Put strained fluid into a large saucepan, add pectin. Bring to rolling boil. Add sugar, bring mixture back to a boil. Simmer for 3 minutes, then skim. Add food coloring, if desired. Pour into scalded jars and seal. Jelly will be clear and taste like apple-honey. This recipe yields ?? servings.