Corn Cob Jelly

Corn Cob Jelly

I have been flipping through my various canning books before going to bed each night.  I have too short an attention span to get into a good book right now with so many changes going on around here.  In one of my Amish-style books was a recipe for Corn Cob Jelly.  

HMMMMM.

We have been cooking a lot of corn this summer.

Heck, someone just dropped off a Bakers Dozen this week that I'm going to freeze.

HMMMMM.

Oh heck, why not!?!

So, I made the jelly.  I mean, it's beyond simple and takes almost no time.  

I am not going to say it is one of my favorites.  But, I'm not going to say it was a total fail.  It's just that, the day I made this jelly, I also made my new addiction - Lemon Balm Jelly.  So, anything after that just kinda pales.  I will keep this recipe as it is something fun and will be a good conversation starting gift.  

Corn Cob Jelly

adapted from Country Canning II Cookbook

12 fresh corn cobs, corn kernels removed
water to cover cobs
1 box powdered pectin
3-4 cups sugar (I used 3)

Sterilize 1/2 pint jelly jars and lids.  Set aside.

Boil cobs for ten minutes.  Strain water at least one time through a coffee filter lined strainer.  Save enough of the strained water to measure 3 cups (add additional water if necessary).

Mix strained corn water with 1 package pectin - whisk pectin to get it to dissolve quickly.  Bring to a boil that cannot be stirred down.  Add sugar all at once, whisking to dissolve sugar quickly.  Bring to a rolling boil again for an additional 5 minutes.  Fill prepared jars with the mixture.  Leave 1/4" headspace.  Process in hot water bath for 5 minutes.  Remove from water bath onto towel lined table.  Leave undisturbed for 24 hours.

This Jelly took the longest to set of all three jellies I made that day.  But, it did finally "gel".  This made 5 1/2 pint jars.