Recipe of Speedy Corn cob jelly

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, corn cob jelly. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Corn cob jelly is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Corn cob jelly is something which I have loved my entire life. They are fine and they look fantastic.

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! I decided to try something fun. Use your leftover corn cobs and make old school corn cob jelly.

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

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. Prepare 2 tsp lemon juice
4. Make ready 1 package pectin (surejell)
5. Make ready 5 mason jars.. 1/2 pint size
6. Make ready waterbath canner
7. Prepare 5 lids and rims for the jars

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. 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. I had a friend that told someone one time that I would make jelly out of corncobs if it was possible.

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…

It is an approved canning procedure, altho some recipes differ in the amount of corn juice called for. I had a friend that told someone one time that I would make jelly out of corncobs if it was possible. 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.

So that is going to wrap this up with this special food corn cob jelly recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!