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
CORN COB JELLY
Sweet, golden and with a flavor that almost resembles honey. Was born to be put on toast, english muffins and anywhere jelly can go.
Provided by www.dailydishrecipes.com
Categories Condiments Sauces and Dips
Time 50m
Number Of Ingredients 5
Steps:
- Remove corn kernels from cobs and save for another recipe or use as a side dish for dinner.
- In a large pot, drop corncobs with about 6-8 cups of water; bring to a boil.
- Boil uncovered for about 10 minutes.
- Throw away the cobs and strain the liquid to remove extra pieces, etc.
- Reserve 3 1/2 cups of liquid. You can throw out the rest.
- Place the corn cob water back into the large pot and stir in the pectin. Bring to a strong boil.
- Add the sugar and bring back to a boil.
- Skim the foam off the top and add a few drops of yellow food coloring if you'd like.
- Ladle the liquid into jelly jars, leaving about 1/2 to 1 inch head-space
- Place the seal and rings on the jar and process the jelly in a water bath for about 10-15 minutes.
- Remove and set aside. As they cool, listen for the jars to pop.
- If for some reason they do not pop, just put that jar into the refrigerator and use it within 2 weeks.
- Shelf life (for popped jars) is 1-2 years
CORN COB JELLY
Posted upon request. I've never had this, found the recipe on another site but no name was attached. Let me know how it comes out. I would process for 5 min in a water bath.
Provided by Diana Adcock
Categories Jellies
Time 30m
Yield 6 half pints
Number Of Ingredients 4
Steps:
- Bring water with cobs to a boil and boil for 10 minutes.
- Measure 3 cups and strain thru wet cheesecloth.
- Pour into a large saucepan with pectin and bring to a rolling boil.
- Add sugar.
- Bring back to a boil and boil for 3 minute.
- Skim Add food coloring if you want.
- Tastes like apple honey.
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
JAMIE'S SWEET AND EASY CORN ON THE COB
My mother-in-law gave me this quick and easy recipe for the sweetest, tastiest corn cobs!
Provided by heatherjane
Categories Side Dish Vegetables Corn
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 21.5 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 7.1 g
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