Corncob Jelly
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
- 12 large corncobs
- 4 cups water
- 1 package (1-3/4 ounces) powdered fruit pectin
- 4 cups sugar
- Yellow food coloring
Reviews
I make this recipe with red field corn cobs. They are hard to find since most farmers combine harvest now. I like the red cobs because they give the jelly a delicate pink color (no color added) and a honey apple flavor.
I made this yesterday. I followed the directions but it never set up. Right now, I've got the jars in the freezer to see if that does anything for them, but right now, it's like juice. I know it's got to be close to being right, because I've had it before (store bought) and the smell is right on the money.Any advice?
I made this some time ago, but I never reviewed it. Looked it back up today, so I can make it again soon. :) We loved it. I froze the corn for later use and used the cobs for the jelly. Love the dual purpose! My sons loved this on fresh biscuits. Just one slight note, I didn't use the yellow food coloring.
I just made a batch of this. I did one step a bit differently though. Instead of using water, I saved the water from the blanching of the corn & used it instead. Turned out great! My grandmother used to make this too. Love it!
When I was a young child my grandmother made this jelly all the time and it was so good. I really love it and so does my family.