Sunday, July 14, 2013

Corn Cob Jelly


12 large ears of corn
2 quarts water
2 tablespoons lemon juice
1 package powdered pectin

Cook corn; cut kernels from cobs and store for another use. Measure 2 quarts water into a large pot; add corn cobs.

Bring to a boil; boil hard, uncovered, for 30 minutes. Turn off heat and remove cobs. Strain corn liquid through cheesecloth or a fine mesh strainer if you want a perfectly clear jelly. Or don’t strain it if you want – or don’t mind having – some bits of corn in it.

Measure remaining corn liquid. You should get about 3-1/2 cups. Return liquid to the large pot. Stir in lemon juice and pectin and a dab of butter to prevent foaming. Bring to a boil. Add sugar cup per cup to match the measure of your corn liquid. Stir to dissolve sugar. Bring pot to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Ladle hot corn cob jelly into hot jars. Adjust lids and bands. Process in a boiling water bath for 10 minutes.

Makes about 5 half-pints.

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