Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, corn cob jelly. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Corn cob jelly is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Corn cob jelly is something which I’ve loved my entire life.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can have corn cob jelly using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Corn cob jelly:
- Get 3 1/2 cups corn cob juice (see below for directions)
- Get 3 1/2 cups granulated sugar
- Get 2 tsp lemon juice
- Make ready 1 package pectin (surejell)
- Prepare 5 mason jars.. 1/2 pint size
- Make ready waterbath canner
- Take 5 lids and rims for the jars
Corn Cob Jelly Recipe. with Sharon Peterson. I decided to try something fun. Save the kernels for another recipe or store them in plastic bags and keep in the freezer. Instead, use them to make corn cob jelly!
Instructions 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. Use your leftover corn cobs and make old school corn cob jelly. I had a friend that told someone one time that I would make jelly out of corncobs if it was possible. Add one package of fruit pectin and bring to a boil.
So that’s going to wrap it up with this exceptional food corn cob jelly recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
