Old Time Corncob Jelly Recipes
CORN COB JELLY
Use your leftover corn cobs and make old school corn cob jelly. The sweet corn kissed jelly adds a layer of sweet corn flavor to your favorite biscuits, corn bread, pancakes or what ever you like!
Provided by Sarah Mock
Categories Canning Recipes
Time 1h
Number Of Ingredients 4
Steps:
- Cut shucked corn cobs in two pieces.
- Place in a large stockpot, add enough to cover the cobs.
- Bring to a boil.
- Reduce heat and simmer 40 minutes.
- Strain the corn juice through a double layer of cheesecloth or a jelly bag.
- Measure 3 cups of corncob juice into a large pot. (Water may be added if needed to make 3 cups liquid.)
- Whisk in the pectin and bring to a boil.
- Add the sugar and bring the mixture back to a full roiling boil while stirring.
- Boil for 5 minutes.
- Remove from heat; skim off foam.
- Pour hot jelly immediately into hot, sterile jars, leaving ¼-inch headspace.
- Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
- Process 5 minutes in a boiling water bath. Adjust for altitude above 1000 ft.
- Remove from water bath and cool completely before storing in a cool place.
Nutrition Facts : ServingSize 1 pint, Calories 942 kcal, Carbohydrate 232 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, Sodium 49 mg, Fiber 9 g, Sugar 165 g, UnsaturatedFat 3 g
CORNCOB JELLY
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
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 :
CORN COB JELLY
You folks may think this is crazy, but it's pretty good jelly. I don't know the cooking time--do this by the directions on the Sure Jell box. I put 1 hour because I had to put something.
Provided by Darlene Summers
Categories Jellies
Time 1h10m
Yield 3 pints, 3 serving(s)
Number Of Ingredients 4
Steps:
- Cook to a good hard boil; boil 5 minutes and then drain off liquid into another pan or remove corn cobs.
- Add 1 box Sure Jell to liquid.
- Bring to a rolling boil.
- Add 3 cups sugar and cook according to directions on Sure Jell box.
Nutrition Facts : Calories 827.8, Fat 0.1, Sodium 42.5, Carbohydrate 214.9, Fiber 1.4, Sugar 199.8, Protein 0.1
SWEET CORN COB JELLY
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
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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