Corn Cob Jelly
Today we make an oldie but goodie, Corn Cob Jelly, when the old-timers had to use everything. They shuck the corn right down to the cob and made jelly.
Equipment
- 1 Water bath canner or large stock pot
- 1 medium stock pot
- 1 spider or very large slotted spoon
- 8-12 jelly jars (1/2 pint mason jars) or half the number of pint mason jars
- 8-12 canning lids
- 8-12 canning rings
- 1 stainless steel ladle
- 1 fine mesh strainer
- 1 whisk
Ingredients
- 12 each fresh ears of corn with or without husk
- 1 1.75 oz Sure Jell Original Premium Fruit Pectin or store brand equivalent
- 3 cups granulated sugar
Instructions
Remove the Corn Husks
- Add water (~9-12 cups) to large stock pot (or water bath canner) and bring to a boil.
- Fill a large bowl with ice and cover ice with water. This is called a water bath.
- Once water is boiling, place up to 3 ears of corn into water for 2-3 minutes.When time is up, carefully with the spider, remove ears and place in the water bath.Rinse and repeat with all ears of corn.
Remove the Corn from the Cob
- Keep the water from the corn blanching and return to a low boil.
- With a chef's knife, run the blade between corn kernels and the cob to separate the two. Do not scrape the cob. (See video)Rinse and repeat for all the cobs.
- Reserve the corn kernels for another dish.
- Place the shucked corn cobs into the boiling water.
Make the Corn "Juice"
- Reduce the water to a simmer and allow the "juice" to reduce until there is between 2 1/2 - 3 cups remaining (after removing the cobs from the water).The "juice" should be a golden yellow color.
- Strain the cob juice through a fine mesh strainer.
Make the Jelly
- Measure the cob juice and add enough water to make 3 cups.
- Add the 3 cups of juice to the medium stock pot and bring to a boil.
- While juice is heating, sprinkle in a box of pectin while whisking to dissolve and avoid clumps.
- Boil this mixture for 1 minute.
- After it boils, add all the sugar while whisking to dissolve and avoid clumps.
- Bring this mixture to a boil, and boil for 5 minutes.Remove any foam collecting on the surface.
- After 5 minutes of boiling, remove from the heat and ladle into clean, hot, sterilized mason jars. Clean the jar rims and put on the lids and rings. Tighten to finger-tight only.
- Water bath can using standard technique. See the NATIONAL CENTER FOR HOME FOOD PRESERVATION website for specific directions.https://nchfp.uga.edu/#gsc.tab=0
- Enjoy!