Corn Cob Jelly Recipe π½π―
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 6 half pints
Description:
This delightful Corn Cob Jelly recipe is a hidden gem, perfect for those seeking a unique and flavorful jelly adventure. With just a few simple ingredients and minimal prep, you can create a jelly that’s bursting with sweet corn goodness, reminiscent of apple honey. It’s a healthy option, low in protein and cholesterol, making it suitable for a variety of dietary preferences. Plus, it’s a quick recipe, taking less than 30 minutes to prepare, making it ideal for busy days or last-minute canning projects.
Ingredients:
- 12 corn cobs
- 4 cups water
- 4 cups sugar
- 1 package powdered pectin
- Food coloring (optional)
Instructions:
| Step | Description |
|---|---|
| 1 | Begin by bringing the water with the corn cobs to a boil in a large pot. Let it boil for about 10 minutes to extract all the flavorful essence from the cobs. π½ |
| 2 | After 10 minutes, remove the corn cobs from the pot, allowing the corn-infused water to remain. Measure out 3 cups of this liquid and strain it through a damp cheesecloth to remove any remaining solids. This step ensures a smooth and clear jelly. |
| 3 | Transfer the strained liquid into a large saucepan and add the powdered pectin. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking. This helps activate the pectin and ensures proper thickening of the jelly. π₯ |
| 4 | Once the liquid reaches a rolling boil, add the sugar gradually, stirring continuously until it dissolves completely. This will sweeten the jelly and give it that deliciously sweet flavor. π¬ |
| 5 | After adding the sugar, bring the mixture back to a boil and let it cook for an additional 3 minutes. This step helps to thicken the jelly and achieve the desired consistency. Keep a close eye on the pot and stir occasionally to prevent scorching. |
| 6 | While the jelly is cooking, skim off any foam that rises to the surface. This will result in a clearer and more visually appealing jelly. If desired, you can also add food coloring at this stage to enhance the jelly’s appearance. π¨ |
| 7 | Once the cooking time is up, remove the pot from the heat and let the jelly cool slightly. At this point, you can perform a gel test by placing a small amount of jelly on a chilled plate. If it sets to your desired consistency, it’s ready to be canned. |
| 8 | Carefully ladle the hot jelly into sterilized half-pint jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean with a damp cloth to ensure a tight seal, then place the lids and rings on top. |
| 9 | Process the filled jars in a boiling water bath for 5 minutes to ensure proper sealing and preservation. Once processed, remove the jars from the water bath and let them cool completely at room temperature. As they cool, you should hear the satisfying “pop” of the lids sealing. |
| 10 | Once cooled, label the jars with the date and contents, then store them in a cool, dark place for up to one year. Enjoy your homemade Corn Cob Jelly on toast, biscuits, or as a glaze for meats β the possibilities are endless! ππ |
Nutritional Information (per serving):
- Calories: 866.5
- Total Fat: 2.6g
- Saturated Fat: 0.4g
- Cholesterol: 0mg
- Sodium: 39.2mg
- Total Carbohydrates: 218.4g
- Dietary Fiber: 10g
- Sugars: 145.5g
- Protein: 10.8g
Review:
With an aggregated rating of 5 stars from 19 reviews, this Corn Cob Jelly recipe is a crowd-pleaser! Reviewers praise its unique flavor, easy preparation, and versatility. Many have noted that it tastes remarkably similar to apple honey, making it a delightful addition to any pantry. Give it a try and let us know how it turns out β we’d love to hear your feedback! π
