Corn cob jelly. 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. According to all people, cooking is indeed something which is quite easy. Besides they are indeed happy cooking and have talents cooking that is quite, they are also good in integrating each dish so that it becomes food yummy. But there are those who cannot cook, so they must search and see recipes that are simple to follow.

Corn cob jelly I often give this jelly as a gift.—Marge Hagy, Brewster, Washington. Corncob Jelly Recipe photo by Taste of Home. Corn cob jelly isn't often heard of and can get various reactions. The end of the day frazzle often urge you over the edge and into a drive-thru window. But truthfully, there are some really quick and easy recipes here to help you get a delicious and ideal meal on the table in no time.

You can cook Corn cob jelly using 7 ingredients or fewer. Here is how you achieve it.

Ingredients of Corn cob jelly

  1. Provide 3 1/2 cups of corn cob juice (see below for directions).
  2. You need 3 1/2 cups of granulated sugar.
  3. You need 2 tsp of lemon juice.
  4. You need 1 package of pectin (surejell).
  5. Prepare 5 of mason jars.. 1/2 pint size.
  6. You need of waterbath canner.
  7. You need 5 of lids and rims for the jars.

Until you try it, you don't know Corn Cob Jelly, sounds weird but hey, if you add enough sugar even corn cobs can turn out tasty. 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.

These recipes make in about 70 minutes from start up to finish, and 9 paces. Get ready to adhere these recipes to get you by way of a concerned back-to-school spell!. Here is how you make 9 stepsit.

Corn cob jelly hint

  1. 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..
  2. 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..
  3. 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..
  4. 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...
  5. 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......
  6. 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....
  7. 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...
  8. Stores for up to a year... refrigerate after opening.....
  9. Enjoy over toast etc....

Add one package of fruit pectin and bring to a boil. What a great jelly to try! With corn season here, I will have plenty of cobs to Ladle hot corn cob jelly into hot jars. Either discard them after boiling or. An unusual, yet very tasty jelly can be made from ordinary corn cobs.

Cooking is action are often done by everyone, but not everyone has intelligence in making the maximum Corn cob jelly, what are they?

1. Filtering the right food ingredients also affect the results of cooking, starting from determination fresh ingredients will be very good because the content of the nutrition is still very good.

2. Tools The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.

3. How to cook Corn cob jelly, which includes which ingredients must be processed first and which ones are processed later and when to add spices. This is done in order to produce processed which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

Already know the things you need to consider when cooking Corn cob jelly? Try to use and choose the right food ingredients and follow the steps in cooking properly. good luck...!!!

Add one package of fruit pectin and bring to a boil. What a great jelly to try! With corn season here, I will have plenty of cobs to Ladle hot corn cob jelly into hot jars. Either discard them after boiling or. An unusual, yet very tasty jelly can be made from ordinary corn cobs.