Corn Cob Jelly
Old Fashioned Corn Cob Jelly - learn how to wrap your favorite summer flavors of ripe sweet corn in a jelly that is perfect on buttered biscuits!
Servings 5 half pints
Equipment
- 5 half pint canning jars
- Water Bath Canner
- large stockpot
- ladle, thermometer, and large spoon for stirring
Ingredients
Jelly:
- 8 ears sweet corn uncooked, freshly cut of kernels
- 1 box low sugar pectin
- 4 C granulated sugar
- 1/4 C lemon juice (juice of two lemons)
- water
Optional - to reduce foaming:
- 1 tsp butter
Instructions
- In a large stockpot, cover corn cobs with water. Add lid to pot to keep moisture in. Boil cobs for just under an hour. Remove from heat.
- Measure out 4 C of liquid, strain if desired.
- Return the liquid to the pot, add pectin and lemon juice and stir to combine.
- Bring to a boil. Add granulated sugar.
- Bring to a second boil - this time, the boil cannot easily be stirred down. Add 1 tsp butter to reduce foaming (optional).
- Once the jelly reaches a temp of 220 degrees F, boil hard for allotted time (1-2). One minute for a softer set, two minutes for a harder set.
- Fill half pint jars, allow 1/2" of headspace.
- Wipe rims of jars, then place lids and rings. Tighten.
- Process for 10 minutes in water bath canner. This recipe will make 5 half pint jars.
Notes
Jelly didn't set?
If your jelly didn't set, don't panic. Sometimes it can take up to 48 hours for the jelly to set. If, however, after that time it is still not set, follow the below instructions to reprocess:- Open each jar, empty jelly into large, clean stock pot.
- Empty jars, lids must be re-washed and prepped again for canning.
- To the stock pot, add 1/4 C. granulated sugar, 2 Tbsp lemon juice, 1/4 C. water and 3 tsp pectin.
- Stir well and bring the mixture to a hard rolling boil (a boil that cannot be stirred down) for 1-2 minutes.
- Ladle into jars, wipe the rims, and apply the lids and bands. Re-process in a water bath for 10 minutes.
- Allow up to 48 hours for the jelly to set.