Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, corn cob jelly. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This delicious Corn Cob Jelly is light, sweet and incredibly delicate and delicious. It tastes a whole lot like honey on anything you spread it on. Saving Summer is my the theme for today and it's something.
Corn cob jelly is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Corn cob jelly is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular 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 that.
The ingredients needed to make Corn cob jelly:
- Make ready 3 1/2 cups corn cob juice (see below for directions)
- Prepare 3 1/2 cups granulated sugar
- Prepare 2 tsp lemon juice
- Prepare 1 package pectin (surejell)
- Take 5 mason jars.. 1/2 pint size
- Prepare waterbath canner
- Prepare 5 lids and rims for the jars
Save the kernels for another recipe or store them in plastic bags and keep in the freezer. 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. Instead, use them to make corn cob jelly!
Steps to make Corn cob jelly:
- 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.
- 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.
- 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.
- 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..
- 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…..
- 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…
- 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..
- Stores for up to a year… refrigerate after opening….
- Enjoy over toast etc…
Instead, use them to make corn cob jelly! The sugar in this recipe balances the heat from the peppers and the result is a flavorful, not overly. Procedure Cook corn, cut kernels from cobs and store for another use. Add one package of fruit pectin and bring to a boil. Either discard them after boiling or.
So that’s going to wrap this up for this exceptional food corn cob jelly recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
