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
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By
09/22/2008
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!
By Suzanne (Guest Post)
08/09/2008
Wow. Does this bring back memories. My mother used to make this when I was a child.
By
08/08/2008
Thank you! This looks nice and interesting. What do you use it on Sandra?
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09/22/2008
By Suzanne (Guest Post)
08/09/2008
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