Start by gathering a few dozen red corn cobs. Most field corn varieties have red cobs. I’m not sure if the red cobs do anything for the flavor, but they do add the nice red color to the finished jelly.
Take a dozen or so of the cobs and break them into thirds. Put the pieces into a large pot and cover with water. It should take about 9-10 cups of water. Cover the pot and boil for 30 minutes.
While the cobs are cooking, get your jars and lids ready.
After that time, drain and strain the liquid through a cloth, such as a clean old tee shirt.
Take 6 cups of the liquid and put back on the heat. Bring to a boil and add 2 pkg. of Sure-Jell. Next, gradually add 6 cups of sugar. Return the pot to a boil, stirring to prevent sticking or scorching. Boil for 3 minutes.
Remove from heat and ladle into the clean and ready jars. Snugly apply the lids, cover the filled jars with a towel and allow them to self-seal.
Post by Pharmer Phil on Nov 2, 2012 6:43:23 GMT -6
hmmm, who'd a thunk it... wonder if the ones oout here are safe to use after watching them spew hog tankage, multiple herbicide and insecticide applications.... have to find some cobs in a friends organic field...
I made with with sweet corn cobs after cutting the corn off to can. Fresh corn cobs I used as it called for that. I am sure my recipe called for lemon juice. I do not have my recipes here. Yeah called for sure jell.
Just looked out and a two point buck deer walking down the street.
At ranch as teenager I made Koolaid jelly. Grape was what I used and cheaper brand of Koolaid powder. It was about same as the imatition jelly the stores sold back then. The reciepe was in the Surejell but a cheaper brand the store there had. We all ate that. When you do not have anything else to use. We all had very little money.
Got the corn cob jelly recipe after I was married. I was okay but I preferred fruit types. Quite eatable though.. lemon favored it more.
Ripe tomato presrves I really like with lemon and stick cinnamon.