Corncob Jelly is a unique and delightful recipe that captures the essence of summer in a sweet and vibrant preserve. This jelly is a perfect way to make use of corn cobs after you’ve enjoyed the kernels, turning what might have been discarded into a delicious treat that will impress your friends and family. The process of making Corncob Jelly is surprisingly simple, and the end result is a versatile spread that can be enjoyed on toast, biscuits, or even drizzled over ice cream for a special treat.
Ingredients:
– 12 large corn cobs
– 6 cups of water
– 1 package of powdered pectin
– 4 cups of sugar
– 1 lemon
– Canning jars with lids
Instructions:
1. Begin by cutting the kernels off the corn cobs, making sure to scrape the cobs well to extract as much flavor as possible. Set aside the kernels for another use or enjoy them in a separate dish.
2. In a large pot, place the corn cobs and cover them with 6 cups of water. Bring the water to a boil over medium heat and then reduce the heat to simmer. Allow the corn cobs to simmer for about 30 minutes to infuse the water with their flavor.
3. After simmering, remove the corn cobs from the pot and discard them. Strain the corn-flavored water through a fine-mesh sieve or cheesecloth into a clean pot, making sure to press down on the solids to extract all the liquid.
4. Add the powdered pectin to the corn-infused water and stir well to combine. Bring the mixture to a rolling boil over high heat, stirring constantly.
5. Once the mixture is boiling, add in the sugar and the juice of one lemon. Continue stirring until the sugar has completely dissolved.
6. Let the jelly boil for 1-2 minutes more, ensuring it reaches the desired consistency. You can test the jelly by placing a small amount on a chilled plate – if it gels and doesn’t run, it’s ready.
7. Once the jelly has reached the desired consistency, skim off any foam that has formed on top.
8. Carefully ladle the hot jelly into clean, sterilized canning jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean and place the lids on top, screwing the bands until just fingertip tight.
9. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Once processed, remove the jars and allow them to cool at room temperature. Listen for the satisfying pop as the lids seal.
10. Store your Corncob Jelly in a cool, dark place for up to a year. Once opened, keep it refrigerated and enjoy it on your favorite dishes.
Corncob Jelly is a wonderful way to capture the essence of the summer season and enjoy a homemade treat that is sure to impress. Share this delicious jelly with friends and family, or save it as a special treat for yourself. It’s a fun and creative way to make use of every part of the corn and savor its sweet flavor all year round.
