Corn cob jelly. I decided to try something fun. Corn Cob Jelly, sounds weird but hey, if you add enough sugar even corn cobs can turn out tasty. This delicious Corn Cob Jelly is light, sweet and incredibly delicate and delicious.

Corn cob jelly is a perfect example of the "waste not, want not" spirit of our ancestors who knew how to use everything, and I mean everything. Use your leftover corn cobs and make old school corn cob jelly. The sweet corn kissed jelly adds a layer of sweet corn flavor to your favorite biscuits, corn bread, pancakes or what ever you like!

Hello everybody, it is Louise, welcome to our recipe site. Today, we're going to prepare a special dish, corn cob jelly. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Corn cob jelly is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They're fine and they look fantastic. Corn cob jelly is something that I have loved my entire life.

I decided to try something fun. Corn Cob Jelly, sounds weird but hey, if you add enough sugar even corn cobs can turn out tasty. This delicious Corn Cob Jelly is light, sweet and incredibly delicate and delicious.

To begin with this particular recipe, we have to prepare a few components. You can cook corn cob jelly using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Corn cob jelly:

{Get 3 1/2 cups of corn cob juice (see below for directions).
{Make ready 3 1/2 cups of granulated sugar.
{Take 2 tsp of lemon juice.
{Prepare 1 package of pectin (surejell).
{Make ready 5 of mason jars.. 1/2 pint size.
{Prepare of waterbath canner.
{Take 5 of lids and rims for the jars.

Corn Cob Jelly is a food that has been around for a long, long time. Our ancestors knew how to use and reuse so many items that we just throw away. One of these items was the corn cob. I have been making this from an old recipe for years.

Steps to make Corn cob jelly:

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..
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..
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..
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...
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......
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....
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...
Stores for up to a year... refrigerate after opening.....
Enjoy over toast etc....

It is an approved canning procedure, altho some recipes differ in the amount of corn juice called for. Corn Cob Jelly Recipe - Genius Kitchen. I had a friend that told someone one time that I would make jelly out of corncobs if it was possible. Imagine her surprise when I told her that I had found a recipe. What a great jelly to try!

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