Taste of Home
Corncob Jelly
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 cups.
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
Ingredients
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12 large corncobs
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4 cups water
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1 package (1-3/4 ounces) powdered fruit pectin
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4 cups sugar
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Yellow food coloring
Directions
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1.
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.
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2.
Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary.
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3.
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.
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