Corn Cob Jelly
Sweet, golden and with a flavor that almost resembles honey. Was born to be put on toast, english muffins and anywhere jelly can go.
Servings 42 tablespoons
Calories 90kcal
Ingredients
- 12 corn cobs kernels removed
- 1 ¾ ounces fruit pectin powdered
- 3 1/2-4 cups granulated sugar
- 1 drop yellow food coloring
- 3 1/2-4 cups water from boiling the corn cobs.
Instructions
- Remove corn kernels from cobs and save for another recipe or use as a side dish for dinner.
- In a large pot, drop corncobs with about 6-8 cups of water; bring to a boil.
- Boil uncovered for about 10 minutes.
- Throw away the cobs and strain the liquid to remove extra pieces, etc.
- Reserve 3 1/2 cups of liquid. You can throw out the rest.
- Place the corn cob water back into the large pot and stir in the pectin. Bring to a strong boil.
- Add the sugar and bring back to a boil.
- Skim the foam off the top and add a few drops of yellow food coloring if you'd like.
- Ladle the liquid into jelly jars, leaving about 1/2 to 1 inch head-space
- Place the seal and rings on the jar and process the jelly in a water bath for about 10-15 minutes.
- Remove and set aside. As they cool, listen for the jars to pop.
- If for some reason they do not pop, just put that jar into the refrigerator and use it within 2 weeks.
- Shelf life (for popped jars) is 1-2 years
Nutrition
Calories: 90kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Sodium: 6mg | Potassium: 70mg | Fiber: 1g | Sugar: 18g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.2mg
