Corn Cob Jelly Our Way
Recipe by: Stu & Kathleen Pickell September 17, 2016 - (http://www.foodforu.ca)
Adapted from an old recipe (mid 1800;s) found on the internet.
Corn cob jelly is old-fashioned, but it tastes just like honey!
Servings: 5 ½ (250ml.) jars Prep Time: 30 minutes Cook Time: 45 minutes
12 large ears of corn
2 quarts water
2 tablespoons lemon juice
4 tsp. of powdered pectin (we used Pamona’s Universal Pectin)
4 tsp. calcium water (package in pectin box)
2 1/3 cup honey
We didn’t cook the corn, we just cut the kernels from the cobs and froze what we didn’t use in the freezer soup
(we’ll get to that recipe at a later time). Measure 2 quarts of water into a large pot; add corn cobs (we cut them in half).
Bring to a boil, and boil hard for 30 minutes. If you had the pot covered when you brought it to a boil, you can now take the lid off.
While the cobs are boiling, measure your lemon juice and pectin powder into separate bowls. Mix the calcium water. Set all three aside.
Boil it down uncovered for a more concentrated result, then turn off the heat and remove cobs. We strained the liquid through a wire
mesh strainer but you can use cheesecloth if you don’t want to leave corn bits in it. Measure the remaining corn liquid
(we got 4 cups of corn liquid) after it boiled down. Return the liquid to a large pot, stir in the lemon juice, calcium water
and the pectin (make sure you use a whisk when you do this to prevent lumps, add a dab of butter to help prevent foaming.)
Bring to a boil and add the honey (bring the pot back to a rolling boil). Boil hard while stirring constantly. Remove from heat.
Ladle hot corn cob jelly into hot jars. Adjust lids and bands.
Note: We washed our jars and did the oven method rather than the water bath. Jars in oven at 275 degrees for 20 min.
(no hotter or you will have jars crack). When you’re ready to fill jars, take a hot jar from the oven and fill
(we’ve found this method allows the jars to seal within minutes).
Most canning recipes use the water bath method (ladle the corn cob jam into jars,tighten the lids on. Then place them in a canner
or something big enought to handle 5 or 6 jars (make sure the jars are covered by atleast an inch of water and boil the jars
for 20 min., then set them out on a cutting board to cool - you'll hear the ping as they cool and seal).
Feel free to share this old recipe, you'll be amazed at just how good it is.
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