In Thursday’s post I explained how to freeze sweet corn; today, I’m going to share with you how to make corn cob jelly. Yes, you read that right, you can make jelly from corn cobs! Believe it or not, it tastes really good, the flavor is somewhat reminiscent of honey.
Corn Cob Jelly - adapted from CITR
1 gallon of water
2 dozen large corn cobs
1/4 cup lemon juice
5 tbsp flex-batch low-sugar pectin
4 cups sugar
Place water and cobs in a large pot and bring to a boil over high heat. (I had to cut some cobs to make them fit. I also had to divide the water and cobs into two pots to keep everything from overflowing!)
Boil hard for 30 minutes; the longer you boil it down the more concentrated flavor you will have. I ended up with 5 cups corn-liquid. Remove from heat and strain the liquid through a jelly bag or cheese cloth, or leave the corn bits in the liquid, that is what I did.
Return the liquid to a large pot, add lemon juice and pectin, bring to a boil. Add sugar and stir ’til dissolved; bring back to a rolling-boil and boil for one minute, stirring constantly. Remove from heat and ladle into hot, sterilized jars; wipe rims, adjust 2-piece lids and process in a boiling-water bath for 10 minutes. Yields 6 half pints
Corn cob jelly on warm cornbread.