Dried Field Corn Red Cob Jelly 1952 Food
DRIED FIELD CORN RED COB JELLY 1952
This recipe is a very old one, from a neighbor in Indiana. We had enjoining farms. Row crops, field corn and soy beans.That was back in the early 50,s. My!My! Where do them years go ?? This recipe makes a reddish jelly and tastes something like apple jelly. Enjoy......... You can do the same with Fresh Sweet Corn cobs, and...
Provided by Nancy J. Patrykus
Categories Jams & Jellies
Time 40m
Number Of Ingredients 4
Steps:
- 1. Take 12 dried field red corn cobs, place in 3 pints of boiling water. Cook on med for 1/2 hour. Take off the stove and strain the liquid. Add a small pkg. of the fruit pectin, to the strained off liquid.
- 2. Then in another large pot bring this strained liquid to a brisk boil before adding the sugar. Boil for 2-3 minutes until the liquid has jelled.
- 3. Pour into the hot sterilized jelly jars.. Seal and date. MMmmm enjoy !
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 :
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