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Recipe(tried): Corn Cob Jelly

Preserving - Jams, Jellies
CORN COB JELLY

6 corn cobs, clean and cooked*
3 pints water
3 cups corn cob liquid
3 cups sugar
1 box sure jell

Boil corn cobs in 3 pints of water for 30 minutes. Strain juice and throw away corn cobs.

Bring corn cob liquid to a boil, (if you don't have enough, add water to make the 3 cups) and sure-jell. When it reaches a full rolling boil, stir in sugar and bring to another full rolling boil and boil for 1 minute. Skim foam from top of jelly.

Pour in sterilized jelly jars . Cool, then seal. Store in refrigerator.

*NOTE: Make sure you have clean corn cobs. Wash them before using. It's better to have nice pink cobs, it makes nicer looking jelly.
MsgID: 204289
Shared by: Mam-ma/OH
Board: Canning and Preserving at Recipelink.com
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