Corn Cob Jelly

Cover 12 ears of cobbed corn in large pot, just to cover the corn. Boil 10 minutes. Use 3 cups of the liquid and strain through a cheesecloth into a smaller pot. Add 3 Tbsp. lemon juice and boil again. Measure 4 cups sugar and pour in all at once. Boil again. Add 1 box Surejell liquid pectin while stirring. Remove and add yellow food coloring to make a butter cup color. Skim off any foam as needed. Pour into warm, sterilized jars, removing any last foam. Water bath for 5 minutes.


Source: My mom made this as long as I can remember. You can also google some recipes and see if there is one you might like better.

By Sandra from Salem, OR

August 8, 20080 found this helpful

Thank you! This looks nice and interesting. What do you use it on Sandra?

ReplyWas this helpful?Helpful? Yes
August 9, 20080 found this helpful

Wow. Does this bring back memories. My mother used to make this when I was a child.

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September 22, 20080 found this helpful

It's great on bisquits and cornbread. I thought it was one of those old southern recipes that someone in my family cooked up (pardon the pun). But, I googled it once, and it's an old Native American recipe and has been around for about as long as corn!

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