I’m sure that the first thing you think of when you hear “corn cobs”, is definitely not jelly. After you try this recipe, though, it will be!
6-8 Corn cobs–corn kernels removed
roughly 2 quarts water
3 -4 cups sugar
2 boxes pectin
Cover corn cobs with water and boil for about 10 minutes.
Once you are done boiling, you need to strain the liguid. I used this Jelly Strainer that my husband got me for Christmas. For this recipe, you actually only need to use 5 cups of strained liquid.
Put your strained liquid into a clean pot and return to boil. Add in sugar, and bring to a full rolling boil. Empty both packets of pectin into the pot. (I asked a few people and searched around to find out how sugar to use in this recipe and it varied; anywhere from 3-5–so I went with 4 and it worked just fine). Bring back to a rolling boil again, and boil hard for roughly 1 minutes.
Ladle into sterilized jars and process in a a water bath for 10 minutes. Yields 7 half pints.
Perfect on biscuits and toast. I can’t wait to try it as a glaze on grilled chicken. Delish! I think I will also throw some in my Christmas Baskets for a unique gift. Wonder what other unique stuffer I can come up with, other than the jalapeno jelly?? Any ideas?
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