Corn Cob Jelly Recipe ๐ฝ๐ฏ
Overview:
Corn cob jelly may sound unconventional, but trust me, it’s surprisingly delicious and a great way to utilize every part of the corn. This recipe yields approximately 3 pints of sweet and flavorful jelly, perfect for spreading on toast or biscuits. The cooking time may vary depending on the instructions on the Sure Jell box, but typically it takes around 1 hour from start to finish.
Key Information:
- Preparation Time: 10 minutes
- Cooking Time: Varies (Follow instructions on Sure Jell box)
- Total Time: Approximately 1 hour and 10 minutes
- Servings: 3 pints
- Calories: 827.8 per serving
- Recipe Category: Jellies
- Keywords: Corn, Vegetable, Weeknight, Stove Top, < 4 Hours, Easy
Ingredients:
- 12 corn cobs
- 3 cups water
- 1 box Sure Jell
- 3 cups sugar
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare the Corn Cob Infusion: In a large pot, place the corn cobs and cover them with water. Bring to a good hard boil over medium-high heat. Once boiling, continue to cook for 5 minutes. Then, carefully drain off the liquid into another pan or remove the corn cobs. |
| 2 | Add Sure Jell: To the pot with the corn cob liquid, add one box of Sure Jell. Stir well to ensure the Sure Jell is fully dissolved in the liquid. |
| 3 | Bring to a Rolling Boil: Place the pot back on the stove and bring the mixture to a rolling boil over high heat. Let it boil vigorously for a few minutes to activate the pectin in the Sure Jell. |
| 4 | Incorporate Sugar: Gradually add 3 cups of sugar to the boiling mixture, stirring continuously to dissolve the sugar completely. Continue to cook the mixture according to the directions on the Sure Jell box. This usually involves boiling for a specific amount of time, typically indicated in the Sure Jell instructions. |
| 5 | Test for Gel Formation: To check if the jelly has reached the desired consistency, perform a gel test by placing a small amount of the mixture on a chilled plate. If it sets and wrinkles when pushed with your finger, it’s ready. If not, continue cooking for a few more minutes and test again. |
| 6 | Fill and Seal Jars: Once the jelly has reached the desired consistency, carefully ladle it into sterilized jars, leaving a little space at the top for expansion. Seal the jars according to proper canning procedures. |
| 7 | Cool and Store: Allow the jars to cool at room temperature for a few hours. As they cool, you may hear the satisfying “pop” of the lids sealing. Once cooled, store the jars in a cool, dark place. |
| 8 | Enjoy: Your homemade corn cob jelly is now ready to enjoy! Spread it on toast, biscuits, or use it as a sweet topping for desserts. It also makes a thoughtful homemade gift for friends and family. |
Nutritional Information (per serving):
- Calories: 827.8
- Fat Content: 0.1g
- Saturated Fat Content: 0g
- Cholesterol Content: 0mg
- Sodium Content: 42.5mg
- Carbohydrate Content: 214.9g
- Fiber Content: 1.4g
- Sugar Content: 199.8g
- Protein Content: 0.1g
Tips and Variations:
- Fresh Corn: For the best flavor, use fresh corn cobs. However, you can also make this jelly using leftover cobs from cooked corn on the cob.
- Adjusting Sugar: Depending on your preference, you can adjust the amount of sugar used to make the jelly sweeter or less sweet.
- Flavor Enhancements: Feel free to add a splash of lemon juice or a pinch of cinnamon for added flavor complexity.
- Storage: Properly canned corn cob jelly can last for up to a year when stored in a cool, dark place. Once opened, refrigerate the jelly and consume it within a few weeks.
Give this unique corn cob jelly recipe a try, and you’ll be pleasantly surprised by its sweet and delicious flavor! ๐ฝ๐ฏ
