Golden Corncob Jelly

Gather

Ingredients

• 1 dozen medium fresh red corncobs from field corn, cobs only
• 2 quarts water
• 3 cups prepared corncob juice
• 1 package (1-3/4 oz) powdered pectin
• 3 cups granulated sugar

Preserve

Instructions

1. 01

   Wash fresh red field-corn cobs and cut them into 4-inch lengths.

2. 02

   Add 2 quarts water to the cobs in a stockpot. Once it boils, lower the heat and maintain a slow boil for 35 to 40 minutes.

3. 03

   Drain the liquid through a damp jelly bag or two layers of cheesecloth without squeezing. Measure 3 cups, using water only if necessary to reach 3 cups.

4. 04

   Pre-sterilize canning jars. Combine measured juice and powdered pectin in a large saucepan and bring to a boil.

5. 05

   Pour in all the sugar and, with continued stirring, bring the jelly back to a rolling boil. Keep it boiling for 5 minutes.

6. 06

   Remove from heat, skim foam, and fill hot jars, leaving 1/4 inch headspace.

7. 07

   In a boiling-water canner, process hot half-pint or pint jars for 5 minutes (base time).
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