Dried Field Corn Red Cob Jelly 1952 Recipes

CORNCOB JELLY

Corncob Jelly image

Making this jelly every year in the summer is a tradition in my family. I often give this jelly as a gift.-Marge Hagy, Brewster, Washington

Provided by Taste of Home

Time 30m

Yield 5 cups.

Number Of Ingredients 5

Ingredients

12 large corncobs
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar
Yellow food coloring

Steps:

Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Cook, uncovered, 10 minutes., Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary., Return to stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Transfer to covered jars; refrigerate up to 2 weeks.

Nutrition Facts :

SWEET CORN COB JELLY

Sweet Corn Cob Jelly image

I had a friend that told someone one time that I would make jelly out of corncobs if it was possible. Imagine her surprise when I told her that I had found a recipe. I made this just to prove that you can make jelly out of corn cobs, but it is so good that I will be making it every year from now on. It taste like a mild honey and people request it often.

Provided by Jellyqueen

Categories Jellies

Time 35m

Yield 3 pints

Number Of Ingredients 5

Ingredients

12 ears of old fashion field corn
4 cups water
1 box powdered fruit pectin
4 cups sugar
yellow food coloring

Steps:

Cut corn kernals from cobs and reserve for another recipe.
In a large pot, place cobs and water, bring to a boil.
Boil for 10 minutes.
Remove and discard cobs; strain liquid through cheesecloth.
Liquid should measure 3 cups.
Add additional water if necessary.
Return to the pot and stir in pectin.
Bring to a full rolling boil.
Add sugar and bring back to a boil and boil for one minute.
Remove from heat and skim foam and add a few drops of food coloring.
Pour into hot jelly jars.
Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
Turn upside down and let stand for 5 minutes.
Turn upright and allow to cool completely before storing.

Nutrition Facts : Calories 1485.1, Fat 7.1, SaturatedFat 0.9, Sodium 16.9, Carbohydrate 365.6, Fiber 11.3, Sugar 287.6, Protein 16.1

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