Copyright © 2014 The FOURnet Information Network. All rights reserved.

CORNCOB JELLY 
12 lg. dry corncobs
3 pt. water
1 (2 1/2 oz.) pkg. powdered fruit pectin
3 c. sugar
1 tbsp. lemon juice
Few drops of red food coloring when necessary

What you need is dried corn on the cob, the kind you find in farm corn cribs. Shell off the corn, use cobs only. Rinse cobs to get rid of all chall. Break cobs in half, and boil gently for 30 minutes. Remove from heat. Strain through a wet cloth or jelly bag. A dry one sops up too much of the valuable "sap". Measure to get 3 cups of juice. If necessary, add water to make that amount. Those dry cobs do soak up the water in cooking. Add pectin to juice, bring to a full rolling boil. Add lemon juice and sugar.

Heat to dissolve. Bring to a boil again, boil for a full minute or until it starts to jell a bit on the spoon. Might even take 2 minutes or so. Skim and pour into sterilized glasses. The cobs may give off an odd aroma while cooking but don't let that bother you. Just wait until you taste the finished product.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.02s