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
- 12 large corncobs
- 4 cups water
- 1 package (1-3/4 ounces) powdered fruit pectin
- 4 cups sugar
- Yellow food coloring
- Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Cook, uncovered, 10 minutes.
- Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary.
- Return to stockpot 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. Transfer to covered jars; refrigerate up to 2 weeks. Yield: 5 cups.
Originally published as Corncob Jelly in Country Woman July/August 1993, p36
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