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Corncob Jelly Recipe

Making this jelly every year in the summer is a tradition in my family. I often give this jelly as a gift.—Marge Hagy, Brewster, Washington

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Corncob Jelly Recipe

Prep/Total Time: 30 min.

Yield: 64 Servings

30 30

Ingredients

12 large corncobs
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar
Yellow food coloring

Directions

Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Boil for 10 minutes.
Discard the cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary.
Return to the kettle and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Pour into hot jars. Cool and refrigerate until serving. Yield: about 4 pints.

Nutritional Facts 1 serving (2 tablespoons) equals 76 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Corncob Jelly in Country Woman July/August 1993, p36