Dried Field Corn Red Cob Jelly 1952 Food

DRIED FIELD CORN RED COB JELLY 1952

DRIED FIELD CORN RED COB JELLY 1952 image

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

Time 40m

Number Of Ingredients 4

Ingredients

12 dried field corn red cobs
1 pkg fruit pectin
3 c sugar
sterilized jelly jars and lids

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

Corncob Jelly image

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

Ingredients

12 large corncobs
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar
Yellow food coloring

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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