Best 2 Corncob Jelly Recipes
**Discover the Sweet and Savory Delights of Corncob Jelly: A Culinary Journey**
Embark on a culinary adventure with corncob jelly, a unique and versatile delicacy that tantalizes taste buds and adds a touch of whimsy to your culinary repertoire. Made from the sweet essence of corncobs, this delightful treat can be crafted into an array of both sweet and savory dishes, promising an explosion of flavors in every bite. From the classic corncob jelly that perfectly complements breakfast toast to the unexpected savory corncob jelly that adds a zesty kick to grilled meats, this versatile ingredient offers endless possibilities for culinary exploration. Whether you're a seasoned chef or a home cook seeking new culinary frontiers, corncob jelly is an ingredient that will inspire your creativity and leave your taste buds craving more.
CORNCOB JELLY
Making this jelly every year in the summer is a tradition in my family. I often give this jelly as a gift.-Marge Hagy, Brewster, Washington
Provided by Taste of Home
Time 30m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Cook, uncovered, 10 minutes., Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary., Return to stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Transfer to covered jars; refrigerate up to 2 weeks.
Nutrition Facts :
OLD-TIME CORNCOB JELLY
From Gooseberry Patch Farmhouse 101 Favorites
Provided by Bridget Harrison
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- 1. In a large stockpot over high heat, combine corncobs and water.
- 2. Bring to a boil, reduce heat to medium-low and simmer for 35-40 min
- 3. Discard cobs, strain liquid through a cheese cloth lined colander.
- 4. Measure 3 cups of liquid into a large saucepan adding water if needed to equal 3 cups.
- 5. Gradually dissolve pectin into liquid bring to a rolling boil over high heat.
- 6. Add sugar all at once stirring to dissolve. Return to a rolling boil, boil for 5 min stirring constantly.
- 7. Remove from heat skim foam. Ladle into hot sterilized jars leaving 1/4 headspace. Wipe rims secure with lids and rings.
- 8. Process in boiling water bath for 10 mins. Set jars on towel to cool, check for seals
Tips:
- Use fresh corn on the cob for the best flavor and texture.
- Choose corn that is in season for the sweetest and most flavorful kernels.
- Make sure to remove all the silk from the corn cobs before cooking.
- Use a sharp knife to cut the kernels off the cob. Cut as close to the cob as possible to get the most kernels.
- If you don't have a food processor, you can use a blender to puree the corn kernels.
- Be sure to cook the corn kernel mixture over medium heat to prevent burning.
- Stir the corn kernel mixture frequently to prevent sticking.
- Add the sugar and pectin to the corn kernel mixture slowly, stirring constantly to prevent clumping.
- Bring the corn kernel mixture to a rolling boil, then reduce heat and simmer for the specified amount of time.
- Pour the hot corncob jelly into sterilized jars and seal immediately.
Conclusion:
Corncob jelly is a delicious and unique way to enjoy the flavors of fresh corn on the cob. With its vibrant yellow color and slightly sweet, tangy flavor, corncob jelly is a perfect addition to any charcuterie board or appetizer spread. It can also be used as a glaze for ham or chicken, or as a filling for pies and tarts. If you're looking for a new and exciting way to use fresh corn on the cob, give corncob jelly a try!
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