How To Make Corn Cob Jelly

August 25, 2015 Tobit Preserving Advice

 Learn How To Make Corn Cob Jelly

Corn FieldCorn cobs, they are the items that you normally would just throw into the compost bin. However, before you get to the point of throwing the corn cobs in the compost bin, you need to realize they are packed full of yummy goodness. This yummy goodness is going to be something you will enjoy all year long as you can take the cobs, yes, just the cobs and make them into a jelly. While most people, especially those on my Facebook, have never heard of this before other people will praise its sounds until they cannot talk about it anymore. With that being said, people need to know how to make corn cob jelly and this will make it easier for everyone to enjoy their corn just a little bit longer than what they thought.

Ingredients Needed

Corn Cobs

Water

Canner

Pectin or Dutch Gel

Sugar

Lemon Juice

The Process

Okay, now this is the fun part and easily the part that can be confusing to people. The first thing that people need to do is get some fresh corn on the cob, the local farmers markets like the one at Loveland, Ohio is a great choice. However, any farmers market will work for people and this will help people get a good start. It is important to get corn on the cob and not get a type of cob that has already had the corn removed.

 

Corn Cobs Ready For Corn Cob JellyWhen people get home and after the corn has been cleaned it is important to go ahead and cook the corn like you normally would in boiling water. However, after the corn has been cooked you will want to cut it off of the cob. This will leave you with the cob, as you can see in the picture that we have at the left, which is already in the pot.

With the corn being in the pot, you will want to add water to the pot, at least enough water to cover the cobs. You can use fewer than a dozen ears, but it really depends on how much you want to have. It is important to note that after it has been boiled for an hour you will need to have at least 3 1/2 cups of liquid left over.

As we just mentioned the next step after the corn cobs are back in the pot is to cover them completely with water and boil them. It will need to boil for at least an hour to ensure the cobs are getting all of their juices cooked out of them. Something else to be mindful of is when you do cover the boiling cobs they can boil over rather quickly.

After an hour you will want to make sure that you measure out 3 1/2 cups of the liquid from the water that was boiled with the cobs. Something you will want to consider doing is filtering the water that you are using because it can leave little bits of corn if you do not. However, the corn can give the jelly a little bit of extra taste and crunch to it if you have some of the pieces left in.

The juice that you have just measured out will need to be put into another pan and have 1 tablespoon of lemon juice added in at the same time. You will also want to put in 3 1/2 cups of sugar at the same time as the juice goes in. This is going to be brought up to a boil, but not a hard boil as this will move you past the next stage.

Once the boil has started you will want to add in the dutch gel, which in all the research I have done is 1/3 cup of dutch gel per box of pectin. If you want to you can use pectin, but I have found dutch gel works just as good and is actually cheaper on me in the long run for cost. After this has been added in you will want to bring the corn cob jelly up to a hard boil for one minute.

When the minute has completed in the boil, you will want to ladle the mixture into clean and sterile jars for canning. You will then secure the lids to the jars and boil it in a water bath canner, for more information on canners click here, the time it takes to can these in the water bath is 10 minutes. For the altitude adjustments you will need to check other websites as I do not have this information with me, but it is usually very easy to figure out.

Corn Cob JellyAfter the jelly has been canned you will want to have it cool for up to 24 hours for the jars to seal. You will also notice this is going to give the jelly time to set more as a jelly, rather than a liquid. I know, if you are like me, you may start to panic when you take it out of the canner and see that it is still liquid, but you need to remember it just came out of boiling water. All that you have to do now is sit back and enjoy the food that you have just made and know it will be ready for you to eat all winter.

 

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