|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 37 for corn cob jelly
Result Page: 1
Boil broken corn cobs in water 30 ... Add Sure Jel. Bring to a rolling boil. Add sugar. Boil 5 minutes or to jelly stage. Pour in sterilized jars. Seal.
Wash the corn cobs and cut into ... sterilized jars or jelly glasses and seal. ... transparent, coral red jelly with a flavor very much like plum jelly.
Boil 3 corn cobs for 1/2 hour; ... juice. Add 1 package Sure-Jell and boil 3 minutes. Add 3 cups sugar and boil 2 minutes longer. Seal as other jellies.
Wash cobs; put in large container. Boil 30 minutes. Strain off 3 cups juice. Add pectin, bring mixture to a boil. Add sugar. Boil 1 minute.
Boil corn cobs, make sure ... Then add sugar all at once. Bring to a boil again. Add red food coloring. Mix well. Pour into hot, sterilized jars and seal.
Bring corn cobs and water to ... any color may be used. I use yellow. Jelly is clear and tastes like honey. Pour into clean, sterilized glasses and seal.
12 corn cobs, wash, break ... this boil for 2 minutes. Pour into sterilized jars and seal. If it fails to jel, makes great syrup for pancakes or waffles.
Wash and break corn cobs, place into ... strain juice through jelly bag or colander. ... add sugar. Boil for 5 minutes. Pour into sterilized jars and seal.
Boil 7 corn cobs in 2 quarts ... Add 5 cups sugar; bring back to boil. Boil for 2 minutes, remove foam, then ladle into jars. Makes 7 (8 oz.) jelly jars.
Wash corn cobs, break into ... a boil then add 3 cups sugar; bring again to boiling point and boil 5 minutes. Pour in sterilized jars and jelly glasses.
Result Page: 1
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