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Delicious Homemade Sweet Corn Cob Jelly Recipe

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Ingredients

Adjust Servings:
12 ears of old fashion field corn
4 cups water
1 box powdered fruit pectin
4 cups sugar
yellow food coloring

Nutritional information

1485.1
Calories
63 g
Calories From Fat
7.1 g
Total Fat
0.9 g
Saturated Fat
0 mg
Cholesterol
16.9 mg
Sodium
365.6 g
Carbs
11.3 g
Dietary Fiber
287.6 g
Sugars
16.1 g
Protein
3165g
Serving Size

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Delicious Homemade Sweet Corn Cob Jelly Recipe

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    Cuisine:

    I made this yesterday. I followed the directions but it never set up. Right now, I've got the jars in the freezer to see if that does anything for them, but right now, it's like juice. I know it's got to be close to being right, because I've had it before (store bought) and the smell is right on the money. Any advice?

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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 , I made this yesterday I followed the directions but it never set up Right now, I’ve got the jars in the freezer to see if that does anything for them, but right now, it’s like juice I know it’s got to be close to being right, because I’ve had it before (store bought) and the smell is right on the money Any advice?, This is called open kettle canning and it has been shown to be UNSAFE! Any and all jellies and jams should be water-bath canned for safety


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    Steps

    1
    Done

    Cut Corn Kernals from Cobs and Reserve For Another Recipe.

    2
    Done

    in a Large Pot, Place Cobs and Water, Bring to a Boil.

    3
    Done

    Boil For 10 Minutes.

    4
    Done

    Remove and Discard Cobs; Strain Liquid Through Cheesecloth.

    5
    Done

    Liquid Should Measure 3 Cups.

    6
    Done

    Add Additional Water If Necessary.

    7
    Done

    Return to the Pot and Stir in Pectin.

    8
    Done

    Bring to a Full Rolling Boil.

    9
    Done

    Add Sugar and Bring Back to a Boil and Boil For One Minute.

    10
    Done

    Remove from Heat and Skim Foam and Add a Few Drops of Food Coloring.

    11
    Done

    Pour Into Hot Jelly Jars.

    12
    Done

    Place Canning Lids That Have Been Preheated in Hot Water on Jars and Tighten Rings as Tight as Possible.

    13
    Done

    Turn Upside Down and Let Stand For 5 Minutes.

    14
    Done

    Turn Upright and Allow to Cool Completely Before Storing.

    Avatar Of Autumn Edwards

    Autumn Edwards

    Pastry chef with a passion for creating whimsical and delicious desserts.

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