Corn Cob Jelly

My mother made this and she is not with us any more. I just put four dozens of sweet corn in the freezer and would love to make the jelly.



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Comments

  1. Veronica V says:

    To make corncob jelly, you will need 12 to 14 red corncobs, six cups of sugar and two packages of Sure-Jell or fruit pectin. Using red corncobs will add the red color to the jelly. Break the cobs into thirds and put in a large pot. Cover with water, about nine cups and boil, covered for 30 minutes.

    While the corncobs are cooking thoroughly wash, rinse and dry five pint size jelly jars and lids. Only use new canning seals for the jars and boil these also, leaving them in the water until ready to use.

    After the corncobs have boiled for the allotted time, remove them from the pot and strain liquid through a piece of clean cheesecloth. You should have about six cups of liquid. Put this liquid back on the stove and bring to a full boil. Add the two packages of Sure-Jell and stir until completely dissolved. Next, gradually add the six cups of sugar and return mixture to a full rolling boil. Be sure to stir mixture constantly to avoid sticking or scorching. Boil for approximately three minutes.

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