Corn Cob Jelly Recipe
Hello there, today, we’re diving into the fascinating world of corn cob jelly—a golden-hued delight that not only tantalizes your taste buds but also brings a touch of history to your kitchen.
A Brief Journey Through Time and Taste:
Believe it or not, corn cob jelly has its roots in the American South, where resourcefulness meets culinary creativity. Traditionally born out of a desire to minimize waste, this unique jelly transforms corn cobs, often discarded after the kernels are harvested, into a sweet and versatile spread.
Corn Cob Jelly Recipe
Equipment
- Large pot
- Cheesecloth or a jelly bag
- Canning jars with lids and bands
- Water bath canner (for preserving)
Ingredients
- Corn cobs (about 8–10, preferably fresh)
- Sugar (approximately 4 cups)
- Water (around 4 cups)
- Pectin (1 package for a reliable gel)
Instructions
- Begin by cutting the corn kernels from the cobs. Set aside the kernels for another culinary adventure, perhaps a corn salsa or chowder.
- Place the cobs in a large pot and cover them with water. Boil for around 45 minutes to an hour, extracting that sweet corn essence.
- Strain the liquid through cheesecloth or a jelly bag, extracting as much corn juice as possible.
- Return the liquid to the pot, add sugar, and bring it to a boil.
- Introduce pectin, stirring constantly. Let it boil for another 1–2 minutes until it thickens.
- Time to fill your sterilized jars with this liquid gold! Leave a 1/4-inch headspace, secure the lids, and process in a water bath canner for about 10 minutes.
Video
Variations to Explore:
Feeling adventurous? Try adding a hint of vanilla or a splash of citrus for a flavor twist. You can also experiment with different types of corn for unique taste profiles.
Now that you’ve mastered the art of corn cob jelly making, don’t forget to let us know your thoughts in the comment section. See you around.
YouTube Video Credits:
PhilBilly Moonshine
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