Corn Cob Jelly - Delicious Taste Like Corn Honey - Steph’s Stove
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- Опубліковано 26 чер 2024
- Corn Cob Jelly
12 Corn Cobs (corn kernels removed)
8 cups of water (approximately) or enough to cover all the corn cobs
2 tablespoons lemon juice
1- package (1 ¾ ounces) Sure Jell Powdered Pectin
3 cups Sugar
Step 1 - Corn Juice
Put corn cobs in a pot of water and break in half if needed. .
Bring to a boil. Boil for 35-40 minutes.
Strain liquid through double cheesecloth.
Step 2 - Prepare the Jars
Prepare jelly jars, lids, and rings. Thoroughly wash, rinse, and place jars in a large stockpot or canning pot. The water should remain hot, but not boiling. Jars should remain in water heating until ready to be processed.
Step 3 - Jelly
Measure out 3 cups of strained liquid. Stir in the lemon juice and then the pectin; bring to a boil.
Add the sugar all at once, which will likely stop the boil. Bring back to a boil while stirring.
Boil for 5 minutes, stirring constantly. Remove from the heat.
Skim excess foam if needed.
Step 4 - Pack & Process Jars
Using a canning funnel, add hot jelly into hot jars, leaving 1/4” headspace.
Wipe the rims of each jar with a clean towel and place seal and ring.
Place all jars in the warm canner.
Return to a boil and process according to appropriate time for your location - my area is 10 minutes.
When a boil is reached that is when you'll start your timing. Process for the length of time appropriate for your altitude.
0-1,000 ft - 10 minutes
1,001-6,000 ft - 15 minutes
6,001+ - 20 minutes
After the processing time is complete, turn the heat off, remove jars, and allow them to rest for another 5 minutes. Then, place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 -24 hours.
After cooling completely, jelly will set up, and be shelf stable for up to 12 months. After opening, place in the refrigerator for 2-3 months. Enjoy!
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I love this recipe! It reminds me of my childhood flavors, I had forgotten how lovely it is on a hot buttered biscuit. thank you!
I’ve never had corncob jelly. Sounds lovely!
Back in the late 60's, we relocated(military family) to Mineral Wells, Tx. One of the elderly residents at the Baker Hotel, made corncob jelly, she had a couple large gunny sacks of dried corncobs and like magic a few days later, I received a jar of jelly. Delish.Have not seen or even heard of it since then.
What great memories! So glad you now have a recipe and can share this wonderful treat with others. It’s fun to make and so tasty. 😋 Thanks for watching and sharing your memories with me; have a blessed weekend! 🤗
I’ve never had this, but it is unique and looks delicious. This would make awesome gifts, too.
Yes, it would. You could even make them in half pints and probably get eight or nine out of a single batch. Save those corn cobs and make some for the holidays, your friends and family would love it. Thanks for watching and I hope you have a blessed weekend! 😊
My Gran used to make it with red field corncobs, & it reminded me of light apple jelly with a pink tinge. I use fresh, sweet corncobs, & when it is warm, it reminds me of honey.
I just used my last jar from 2023, & need to get more corncobs to make some for 2024. Half pints make great gifts.
You are right, when you use sweet corn cobs it does taste very similar to honey with a slight corn taste. I imagine the red field corn your Granny made was beautiful! The color, I’m sure, was gorgeous! Thanks for sharing your memories and have fun making your 2024 batch! 😉 Thanks for watching and I hope you have a blessed weekend! 🤗😊🤗
Wow going to make this to put in the fair thank you
How cool! 😎 I know it will be a big hit. Thanks for watching, have fun at the fair, and I hope you have a blessed weekend! 🤗
I just saw your 4th of July shakers 🤗🤗🤗🤗❤️ this looks yummy too I like good jellies on biscuits
It’s delicious and very easy to make. I’m glad you like my patriotic salt/pepper shakers. I hope you enjoy the jelly and have a blessed weekend! 🤗