Sunday, August 24, 2014

Say what? Corn Cob Jelly?!?!

I think I have finally figured out the trick to making jelly after some flops.  You need to use a deep pot, a thermometer and gloves and/or long sleeves are helpful too.  The temperature needs to brought up to 220°  I'm not exactly sure if it got up to that, I didn't have gloves or long sleeves, I was using to pot lid as a shield from the bubbling,  splattering jelly. Any way it jelled just great.

Corn Cob Jelly, no it doesn't taste like corn. It kinda has a honey taste.

This was my first time growing corn. It did ok, the ears were small, too small to eat on the cob. 
So I blanched the corn for about 4-5 minutes, removed the corn from the cobs and froze it.

12 ears of corn
3 1/2 cups sugar
1 box of pectin
1 Tablespoon lemon juice
5 half pint jelly jars

Put the cobs back in the water and simmer them for at least 1/2 hour. The longer you simmer the more flavor you'll get from the cobs. You will need 3 1/2 cups of liquid. Add more water & simmer again if you don't have enough.

You can strain the liquid or leave the bits of corn in.
Bring corn liquid and lemon juice to a boil, add sugar return to boil for 5 minutes, add pectin & boil hard for 1 minute.

Variations I made to the recipe.
I did add 2 more tablespoons of pectin
I used apple cider vinegar instead of lemon juice, I was in a pinch, the kids used the lemon juice to make lemonade :)
I pureed the little bits of corn and added it to the corn liquid

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