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So today I have a question for you. What do you do with your leftover corn cobs? Usually I just pitch them in the garbage can after we eat them and they take up a lot of space. My mother, on the other hand, puts her in the compost pile. I really should start composting my fruit and vegetable scraps but I have yet to do it.
Why am I asking about corn cobs? Because recently I came across a gorgeous yellow jelly that I just had to make. I didn’t know what it was and I didn’t care. It was just sunshine bright and I wanted to have it in the winter. When I looked closer it was a recipe for corn cob jelly. I know what you are thinking…gross! I initially thought that as well but then thought, I’m not using the corn cobs so why not give it a try?
After reading about it most people say it tastes like a light honey in the jelly. I wasn’t sure about that but I gave it a whirl. We had roasted corn for dinner one night and we cut the kernels of the cob. I boiled the cobs in water the next day and made the jelly. The smell was odd and the water turned a pale yellow color. The bright yellow actually comes from food coloring.
The jelly turns out runny but it thickens up once it is in the refrigerator. Surprisingly it does taste like honey! It was really good on toast for breakfast. I also let my little cousins have some and they thought it was fun to try an unusual jelly.
Corn Cob Jelly (slightly adapted from Blueberries and Blessings)
6 corn cobs (kernels removed)
6 c. water
2 c. sugar
1 box pectin
4 drops yellow food coloring
1. Prepare a boiling water canner and 4 half pint jars.
2. Place the corn cobs and water in a large pot over medium high heat. Bring to a boil and cook for 25 minutes.
3. Discard the corn cobs and measure out 4 cups of the strained corn cob liquid. Pour it back into the pot along with the sugar, pectin, and food coloring.
4. Bring to a boil and boil hard for 5 minutes. Remove from heat and skim off any foam.
5. Ladle the jam into hot jars. Leave ½ inch headspace. Remove any air bubbles from the jars are readjust the headspace.
6. Put on the 2 piece lid and heat in a boiling water canner for 15 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.
Makes 4 half pints.