Post by wilderness on Mar 12, 2024 5:15:54 GMT -5
Corn Cob Jelly-luvmb_b
Prep Time: 15 minutes
Cook Time: 30 minutes additional time
Servings: Yield: 7 half pint jars
Source: Yeyfood.com
Ingredients6 cups of "corn water"
6 cups granulated sugar, measured and set aside because you will add it all at once.
One 1.75-ounce package of powdered pectin
2 tsp butter, optional, helps prevent foam on the jelly
Directions
Boil 12 or more scraped corn cobs in 12 cups of water for 20 to thirty minutes
Strain liquid, and reserve 6 cups of "corn water."
Put corn water and pectin in a tall stockpot with pectin and optional butter.
Bring mixture to a boil.
Add sugar all at once and cook for an additional ten minutes or until it reaches such a full rolling boil that you cannot stir it down.
Set a timer for one minute and cook, constantly stirring, then remove from heat.
Ladle hot jelly into clean jars, and wipe the rim and threads with a clean, damp cloth.
Put on two-pice lids and hand-tighten firmly.
Use a canning jar lifter to place the jars in a boiling water bath for ten minutes. make sure the boiling water covers the jars by at least one inch.
Carefully remove the jars with a canning jar lifter from the boiling water bath and set them on a rack or thickly folded towel to cool.
Please do not touch the jars until they are cool.
Check to ensure every jar has been sealed; if not, refrigerate the jelly and use it within three to four weeks.
