This old fashioned corn cob jelly recipe tastes like sweetened corn or honey. Enjoy it on toast, pancakes, waffles or however you like your jams and jellies.
To make corn cob juice, bust the cobs into chunks. Place the cobs in a large pot, add 2 quarts water or enough to cover, and bring to a boil. Reduce heat and simmer, covered, for 35 to 40 minutes, stirring occasionally.
Strain the liquid through cheesecloth, a jelly bag, or flour sack towel. To keep your corn cob jelly clear, don’t squeeze the bag or cloth. I like a little more corn flavor, so I go ahead and give it a squeeze.
Measure 3 cups of corn cob juice into a 6-8 quart stock pot. (Add water if needed to make 3 cups liquid.) (Using a heavy bottom pot helps to prevent scorching.)
Stir in the pectin and bring to a boil.
Add the sugar and bring back to a full rolling boil while stirring constantly. Boil for 5 minutes, stirring frequently.
Your corn cob jelly will bubble up quite a bit, and is likely to form some foam. The foam is normal and edible, it just makes the jelly less clear.
Remove from heat; skim off foam if desired. Pour hot jelly immediately into hot jars, leaving ¼-inch headspace.
Wipe rims of jars with a dampened clean towel. Screw on two-piece metal canning lids until finger tight. Process in a Boiling Water Canner for 10 minutes. (Adjust for altitude if needed.)
Keywords: jelly, preserves, summer, corn