Start by making a juice from your corn cobs. First blanch corn for 5 minutes. Then cut the kernels from the cobs. You can then use these kernels for canning, freezing or other recipes.
The day I did this we had been freezing corn for the winter and I just saved enough cobs to fill my stock pot. Put enough water in the pot to just cover the cobs.
Boil for 1 hour. Liquid will reduce.... that's ok.
I did this out in my carport with my volcano grill.
You'll need 3.5 cups of liquid for each batch of jelly you want to make. I had plenty! You might want just enough for one batch or two.
I ended up making two batches of jelly. For each batch of jelly use about 12 cobs and enough water to just cover. Remember the goal is 3.5 cups per batch.
Measure your juice. I strained one batch to remove the bits of corn. And the other batch I left the corn bits in.
I figured that way if my family balked at having corn kernels in thier jelly I'd have some clear stuff.... I kind of like the corn bits.... adds character!
|It is difficult to make double batches of jelly so what I do is separate pots cooking at the same time. Add lemon juice and start heating. When hot add 3 1/2 cups sugar per batch. Bring to a boil. Add your pectin. Return to a boil and boil hard for 1 minute stirring constantly.|
Fill your jars leaving a 1/2 inch headspace. Wipe the rims clean carefully.
You don't want the stickiness to interfere with the seal. Place your lids and the jars are ready to process in a waterbath canner.
Process your corn cob jelly for the time listed below. Be sure to adjust for your altitude!
|Altitude Adjustments for Boiling Water Bath Canner|
|Altitude in Feet||Increase processing time|
I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
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