CORNCOB JELLY
Making this jelly every year in the summer is a tradition in my family. I often give this jelly as a gift.-Marge Hagy, Brewster, Washington
Provided by Taste of Home
Time 30m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Cook, uncovered, 10 minutes., Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary., Return to stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Transfer to covered jars; refrigerate up to 2 weeks.
Nutrition Facts :
CORN COB JELLY
Posted upon request. I've never had this, found the recipe on another site but no name was attached. Let me know how it comes out. I would process for 5 min in a water bath.
Provided by Diana Adcock
Categories Jellies
Time 30m
Yield 6 half pints
Number Of Ingredients 4
Steps:
- Bring water with cobs to a boil and boil for 10 minutes.
- Measure 3 cups and strain thru wet cheesecloth.
- Pour into a large saucepan with pectin and bring to a rolling boil.
- Add sugar.
- Bring back to a boil and boil for 3 minute.
- Skim Add food coloring if you want.
- Tastes like apple honey.
CORN COB JELLY
You folks may think this is crazy, but it's pretty good jelly. I don't know the cooking time--do this by the directions on the Sure Jell box. I put 1 hour because I had to put something.
Provided by Darlene Summers
Categories Jellies
Time 1h10m
Yield 3 pints, 3 serving(s)
Number Of Ingredients 4
Steps:
- Cook to a good hard boil; boil 5 minutes and then drain off liquid into another pan or remove corn cobs.
- Add 1 box Sure Jell to liquid.
- Bring to a rolling boil.
- Add 3 cups sugar and cook according to directions on Sure Jell box.
Nutrition Facts : Calories 827.8, Fat 0.1, Sodium 42.5, Carbohydrate 214.9, Fiber 1.4, Sugar 199.8, Protein 0.1
SWEET CORN COB JELLY
I had a friend that told someone one time that I would make jelly out of corncobs if it was possible. Imagine her surprise when I told her that I had found a recipe. I made this just to prove that you can make jelly out of corn cobs, but it is so good that I will be making it every year from now on. It taste like a mild honey and people request it often.
Provided by Jellyqueen
Categories Jellies
Time 35m
Yield 3 pints
Number Of Ingredients 5
Steps:
- Cut corn kernals from cobs and reserve for another recipe.
- In a large pot, place cobs and water, bring to a boil.
- Boil for 10 minutes.
- Remove and discard cobs; strain liquid through cheesecloth.
- Liquid should measure 3 cups.
- Add additional water if necessary.
- Return to the pot and stir in pectin.
- Bring to a full rolling boil.
- Add sugar and bring back to a boil and boil for one minute.
- Remove from heat and skim foam and add a few drops of food coloring.
- Pour into hot jelly jars.
- Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
- Turn upside down and let stand for 5 minutes.
- Turn upright and allow to cool completely before storing.
Nutrition Facts : Calories 1485.1, Fat 7.1, SaturatedFat 0.9, Sodium 16.9, Carbohydrate 365.6, Fiber 11.3, Sugar 287.6, Protein 16.1
KOOL-AID JELLY
Make and share this Kool-Aid Jelly recipe from Food.com.
Provided by pastrytiff
Categories Jellies
Time 45m
Yield 4 pints
Number Of Ingredients 4
Steps:
- Mix water, Sure-Jell and Kool-Aid together.
- Bring to a boil, stirring constantly.
- Stir in sugar.
- Stir and bring to a full rolling boil that cannot be stirred down.
- Boil for 1 minute, stirring constantly.
- Remove from heat.
- Quickly skim off foam with a large metal spoon.
- Pour into jelly glasses and seal.
- *******************************************.
- If you want to try to make it sugar free I think it would work, just make sure to get the sugar free pectin (sure gel) otherwise it will not set. If I try it anytime soon, I will post and let you know how it turns out.
AMISH CORN ON THE COB
One of my dear friends, Pam, comes from an Amish background and each Summer we head to Millersburg, Ohio to visit her relatives. One visit was during the first Sweet Corn harvest and this dish was served at their table. Initially, I was sceptical about it, having never had my corn served this way...that is, until I ate it and then I couldn't get enough! That was 30+ years ago, and each Summer I wait with the greatest of anticipation for the first Sweet Corn to become available so I can have this simple feast. It's hard for me to have corn any other way now, as it always seems that "something is missing." Note: The servings for an individual are two ears of corn per person. Just increase the recipe, per person, for your serving needs.
Provided by The_Swedish_Chef
Categories < 15 Mins
Time 12m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- NOTE: This is NOT a "tidy" dish to make, so create it in an area that corn kernels can safely "fly away" and not mess up anything. When the Amish make it, they have every item to be added, at the ready, so when the corn is cut from the cob in the deep bowl, the rest of the ingredients are dumped in, stirred and served within one minute of processing. The corn needs to be served HOT so the butter melts and the cheese becomes soft.
- Determine pot size to boil corn in, based on volume of corn cobs. I use a 6 quart Dutch oven to boil 4 ears in, a large canning kettle to boil up to 12 ears.
- Heat the water in your kettle to boiling. I do NOT salt my water for this, as I want the corn to be as sweet as possible and also, the Amish I learned it from do not salt their water for this recipe, either.
- While the water is coming to a boil, shuck your corn but leave on at least 2" of the stalk end, so you have a handle to grab when you are cutting the corn kernels off off of the cob. The Amish use a pot holder or kitchen towel to hold the hot corn but I use a handful of sturdy paper towels to save my hand from the heat.
- Dice the Swiss cheese into the same size as the corn kernels. Place the diced cheese, the soft butter and the dash of cayenne pepper into a small serving bowl. Set aside; this will be added to the corn bowl immediately after shucking.
- Before placing corn cobs into the water, have the following items ready: a pair of tongs to remove the corn cobs; a pot holder/paper towels to hold the hot corn; a kitchen towel or paper towels to blot the water off of the corn cob and keep them warm; a super sharp knife to cut off the kernels, and a WIDE and DEEP heat-proof bowl to cut the corn kernels into. This deep bowl is where the cut corn and Swiss cheese will be mixed and served.
- When the water has reached boiling, add corn cobs. Heat for ONLY 1-2 minutes, only until corn is almost just blanched. The kernels should be crisp and *pop* in your mouth when eaten.
- With the tongs, remove the hot corn cobs and place onto the kitchen towel, to blot the water and stay covered, to keep in their heat while processing each ear of corn.
- Using the pot holder or paper towels, grab the handle of the corn and using the sharp knife, cut the kernels off the cob into the deep bowl, starting at the top and working down. The faster you work, the hotter the corn kernels will be. It's okay if they come off as "strips" of corn; they will break up when you stir them with the other ingredients.
- After the corn has been cut from the cooked ears, immediately add the diced Swiss cheese, butter and cayenne pepper to the hot corn kernels and stir until the butter is melted, about 30 seconds. The cheese should still be in chunks, not melted. Taste to see if a wee dash of more cayenne should be added.
- Serve immediately. Since this dish is to be served very hot, what the Amish do is make multiple batches if more is desired. So, they'll make the 1st batch, eat it and enjoy it, make another batch, eat and enjoy that one, equally. As with many agricultural families, when a first crop comes in of anything: corn, tomatoes, potatoes, the farm family will make their first meal nothing but the featured food. So, with the first harvest of corn, the Amish make this corn dish the entire meal, nothing else is served except a dessert. This is also the way that I grew up, so I found nothing odd about this celebration of the first season's harvest.
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