Corn Cob Jelly Recipe
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.
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.