CORN COB JELLY
Sweet, golden and with a flavor that almost resembles honey. Was born to be put on toast, english muffins and anywhere jelly can go.
Provided by www.dailydishrecipes.com
Categories Condiments Sauces and Dips
Time 50m
Number Of Ingredients 5
Steps:
- Remove corn kernels from cobs and save for another recipe or use as a side dish for dinner.
- In a large pot, drop corncobs with about 6-8 cups of water; bring to a boil.
- Boil uncovered for about 10 minutes.
- Throw away the cobs and strain the liquid to remove extra pieces, etc.
- Reserve 3 1/2 cups of liquid. You can throw out the rest.
- Place the corn cob water back into the large pot and stir in the pectin. Bring to a strong boil.
- Add the sugar and bring back to a boil.
- Skim the foam off the top and add a few drops of yellow food coloring if you'd like.
- Ladle the liquid into jelly jars, leaving about 1/2 to 1 inch head-space
- Place the seal and rings on the jar and process the jelly in a water bath for about 10-15 minutes.
- Remove and set aside. As they cool, listen for the jars to pop.
- If for some reason they do not pop, just put that jar into the refrigerator and use it within 2 weeks.
- Shelf life (for popped jars) is 1-2 years
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 :
JAMIE'S SWEET AND EASY CORN ON THE COB
My mother-in-law gave me this quick and easy recipe for the sweetest, tastiest corn cobs!
Provided by heatherjane
Categories Side Dish Vegetables Corn
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 21.5 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 7.1 g
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
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.
25 JELLIES TO MAKE AT HOME
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a jelly recipe in 30 minutes or less!
Nutrition Facts :
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- Make corn stock. If you don't know what to do with your sweet corn cobs, try making corn stock. Throw in the naked cobs to a large pot of water with some salt and a few bay leaves and let it simmer.
- Make corn cob jelly. This corn cob jelly is a great idea if you have a ton of naked corn cobs leftover. It's sweet with a pretty golden color and is perfect for spreading on fluffy biscuits or toast.
- Give flavor to poaching liquid. Instead of poaching chicken or fish in just water, try throwing in a corn cob to the poaching liquid to give the meat more flavor.
- Make a corn cob bird feeder. If you're not planning on cooking with the naked cob, a fun way to use it is to make a corncob bird feeder. Once the corn kernels are removed, spread some peanut butter over the entire thing and sprinkle bird food on top.
- Scrape off the corn milk. If you want a starchy, sweet liquid, try milking the corn cobs. Yes, it sounds kind of strange but this milky liquid is ideal when making corn pudding, creamed corn, cornbread, and more.
- Scrub a pot. Yes, you read that right! You can use bare corn cobs as a scrubber for any pots or pans that need a good cleaning. Just dry out the naked cobs in a low oven until they harden and scrub away.
- Smoke meat. WoMeathips aren't the only things needed to smoke meat. Use leftover corn cobs to replace woods chips by placing them on top of the charcoal.
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