This less sweet version of corn cob jelly let’s the mellow sweetness of the corn come through, complemented by a hint of lemon.
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 4 cups of corn cob juice into a 6-8 quart stock pot. (Add water if needed to make 4 cups liquid.) (Using a heavy bottom pot helps to prevent scorching.)
Stir in the calcium water and lemon juice and bring to a boil.While the juice mix is heating, stir together the pectin powder and sugar.
Add the sugar/pectin mix and bring back to a full rolling boil while stirring constantly. Boil for 2 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.)
What is calcium water?
Each box of Pomona’s Pectin comes with two packets. One packet is pectin, the other packet is calcium powder.
Before you start your jam, jelly, or preserves, you mix 1/2 teaspoon of calcium powder with 1/2 cup of water. This is your calcium water, and you can use one batch of calcium water to make many batches of fruit. I love that I get several batches of preserves out of one box of pectin.
Keywords: jelly, preserves, summer, corn