Corn cob jelly
Corn cob jelly

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, corn cob jelly. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

This delicious Corn Cob Jelly is light, sweet and incredibly delicate and delicious. It tastes a whole lot like honey on anything you spread it on. Saving Summer is my the theme for today and it's something.

Corn cob jelly is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Corn cob jelly is something which I have loved my whole life.

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

The ingredients needed to make Corn cob jelly:
  1. Get 3 1/2 cups corn cob juice (see below for directions)
  2. Prepare 3 1/2 cups granulated sugar
  3. Get 2 tsp lemon juice
  4. Make ready 1 package pectin (surejell)
  5. Make ready 5 mason jars.. 1/2 pint size
  6. Take waterbath canner
  7. Prepare 5 lids and rims for the jars

I have been making this from an old recipe for years. It is an approved canning procedure, altho some recipes differ in the amount of corn juice called for. Save the kernels for another recipe or store them in plastic bags and keep in the freezer. Use your leftover corn cobs and make old school corn cob jelly.

Steps to make Corn cob jelly:
  1. 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.
  2. 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.
  3. 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.
  4. 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..
  5. 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…..
  6. 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…
  7. 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..
  8. Stores for up to a year… refrigerate after opening….
  9. Enjoy over toast etc…

Corn cob jelly isn't often heard of and can get various reactions. Until you try it, you don't know what you're missing! Instead, use them to make corn cob jelly! Instead, use them to make corn cob jelly! The sugar in this recipe balances the heat from the peppers and the result is a flavorful, not overly.

So that is going to wrap it up for this exceptional food corn cob jelly recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!