Corn Cob Jelly

This time of year sweet corn is everywhere we look. We're surrounded by corn. Fields of corn or soybeans seem to line every road and highway around. Delicious creamed corn has become a staple on our menu!

So, then what to do with all of the leftover cobs (aside from letting the little one play with them)? I saw this recipe for Corn Cob Jelly and just had to give it a try! The result is a delicious jelly that tastes just like honey.

I do believe we've found a new tradition to our Summer...making creamed corn for the freezer and corn cob jelly for the pantry!


*Warning* This recipe does contain an unreal amount of sugar!

Ingredients:
24 cobs of sweet corn
8 cups of water
2 boxes of powdered fruit pectin
8 cups of sugar
yellow food coloring (optional)

Directions:
While preparing the recipe, heat jars and lids as you would for any water bath canning recipe.
Use cobs after the corn has been cut off for another recipe. Place cobs and water in a large stock pot. The water will not cover the cobs, but this is fine. Bring to a boil.
Boil for ten minutes.
Remove cobs and throw away.
You should have about 6 cups of liquid. You can add water if you are short.
Return the water to the stock pot and add the pectin. Bring to a full rolling boil.
Add sugar and return to a rolling boil. Boil for one minute.
Remove from heat and skim the foam from the top. You can reheat this foam to make a little extra jelly for the refrigerator.
Pour hot jelly into hot jars. Place the lids and rings on.
Process for ten minutes in a water bath canner.
Add a few drops of yellow food coloring.

In Him Who First Loved Us,