Warm melted butter oozing down off a slice cornbread, delicious. What could even make it tastier? Corn cob jelly. Smooth buttery, salty sweet goodness.
Great grandma preserved everything. Partially because it was delicious and everyone looked forward to her recipes. As well as, for years it was necessity. Rarely do you have the opportunity to taste many of our old fashioned jams and jellies, bring Corn cob jelly to your kitchen today, it’s simple.
If you have already ate corn on the cob or canned it and are left with the juice, skip this first step.
~Place a dozen cobs of corn in 2 quarts of water to boil. (cobs only) Bring to a boil. Boil 45 minutes. Remove from heat. Strain through a double cheese cloth.
~Measure out 3 Cups of corn cob juice in a large sauce pot.
~Add 1 package of sure-jel (1 box powdered pectin)
~Bring to a boil stirring.
~Once boiling, add 3 Cups of sugar
~Bring mixture back to a full boil, continuously stirring.
~Once at a full rolling boil, continue to boil 5 minutes.
~Remove from heat. Ladle into hot sterilized jars. Leave 1/4 headspace.
~Process water bath canning method based on your altitude.
This recipe is great and makes a wonderful, unique gift. We enjoy making them for our harvest party guests in the fall, along side pumpkin butter.
Happy Harvesting! Happy Canning Season!