I decided to try something fun. Corn Cob Jelly, sounds weird but hey, if you add enough sugar even corn cobs can turn out tasty. :0)
We freeze corn every year.... we have LOTS of cobs we throw away every year!
Gather your canning supplies
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 12 corncobs in about 2 quarts of water. Bring to a boil, and then boil for 35-40 minutes. Liquid will reduce.... that's ok.
I did this out in my carport with my volcano grill. You'll need 3 cups of liquid for each batch of jelly you want to make.
had plenty! You might want just enough for one batch or two. I
ended up making two batches of jelly here. For each batch of jelly, use about
12 cobs and 2 quarts of water.
Strain your juice through double cheesecloth, then measure out 3 cups of juice.
It is difficult to make double batches of jelly so what I do is separate pots cooking at the same time.
Stir in pectin. Bring to a boil, then stir in the sugar. Boil 5 minutes, stirring
Fill your jars with hot jelly, leaving a 1/4-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. If you need more instruction on the canner process see this --> How to use a water bath canner.
Process your corn cob jelly; both 1/2 pints or pints need 10 minutes in a water bath canner. Be sure to adjust for your altitude!