Canning: Corn Cob Jelly
- Complexity: medium
What I read about this jelly, over and over, was that it tastes like honey. Well, here’s the crazy thing–IT DOES. It tastes just like honey. Odd. But delicious. I’m planning to make another batch soon, maybe a couple more batches. Think what a unique holiday gift it would be! Make lots!
Step by Step Directions
Cook corn; cut kernels from cobs and store for another use. Measure 2 quarts water into a large pot; add corn cobs.
Bring to a boil; boil hard for 30 minutes. (If you had the pot covered when you brought it to a boil, take the lid off now. Boil it down uncovered for a more concentrated result.) Turn off heat and remove cobs. Strain corn liquid through cheesecloth or a fine-mesh strainer–if desired. (I prefer to leave the corn bits in there! I didn’t strain it. Up to you!)
Measure remaining corn liquid. I get a little over 3 1/2 cups corn liquid after it boils down. Return liquid to the large pot. Stir in lemon juice and pectin. (Add a dab of butter to prevent foaming.) Bring to a boil. Add sugar cup per cup to match the measure of your corn liquid. Stir to dissolve sugar. Bring the pot to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Ladle hot corn cob jelly into hot jars. Adjust lids and bands. Process in a boiling water bath for 10 minutes.
Makes 5 half-pints.