Canning and Preserving Recipes
Corn Cob Jelly
Ingredients
- 12 dried red corncobs*
- 3 pints water
- 1 package powdered pectin
- 3 cups granulated sugar
- 1 tablespoon lemon juice
Instructions
- Rinse cobs well. Break in half. Boil gently 30 minutes and strain the juice through a wet cloth. Measure to get 3 cups. If necessary, add water.
- Add the pectin and bring to a full rolling boil.
- Add sugar and heat to dissolve. Bring to a boil again, boil for at least a full minute or until it starts to jell - another minute or so.
- Skim; pour into sterile glasses or jars and seal.
Notes
* Red corncobs come from what is termed "field corn" that is raised to feed animals.
It is now recommended that all jelly be processed for 10 minutes in a boiling water bath.