Welcome to Day #3 of Kick Off to Summer Week, a multi-blogger event co-host by Lauren of From Gate to Plate and Summer of Summer Scraps. With summer quickly approaching and Memorial Day in a few weeks, we wanted to make sure you had plenty of ideas for your Memorial Day activities. Each day we will be serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day. We hope you enjoy all of these wonderful ideas. Tune in each day starting with Monday, May 12 and ending on Saturday, May 17. We have great prizes up for grabs throughout the week so you will not want to miss out on any of the days! Follow #KickOffToSummerWeek2014 on Twitter to keep up to date with all of our spectacular ideas and giveaways!
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.
Still wanting more?! Check out the rest of the #KickOffToSummer2014 awesomeness below!
Lemon Honey & Rosemary Grilled Chicken Skewers by From Gate to Plate
Sausage & Veggies Tinfoil Dinner by Summer Scraps
Baked Rosemary Garlic Fries by Keep it Simple, Sweetie
Homemade Natural Bug Spray by The Haas Machine
Memorial Day Festivities by Lil Huckleberries
Corn Cob Jelly by Hezzi-D's Books and Cooks
Marshmallow Fruit Dip by Forty Eighteen
Trail Mix Oatmeal Cookies by Lady Behind the Curtain
BBQ Invitation Printable by My Daylights
Rhubarb Crisp by Love in the Kitchen
Mixed Berry Sweet Rolls by Like Mother, Like Daughter
Liberty Embroidery Pattern by Bits of Ivory
Red White and Blue Trifle by We Like to Learn as We Go
Chickpea Tabouli by Food Lust People Love
Dark Chocolate Pistachio Cookies by Life on Food
Our sponsor for today is Gourmet Garden Herbs & Spices. If you enjoy cooking with fresh ingredients you will just love Gourmet Garden! Gourmet Garden herbs are organically grown then simply washed, chopped, blended and packed into tubes to maintain the herbs freshness and nutrition. With Gourmet Garden you will be able to keep fresh herbs in your fridge for months with no waste. They have a variety of herbs such as Garlic, Basil, Cilantro, Chili Pepper and much more! You can find Gourmet Garden in the fresh produce section of your supermarket. Be sure to keep up-to-date with Gourmet Garden Herbs & Spices on Facebook, Pinterest, and Twitter.
Gourmet Garden has so graciously offered up a cooler full of herbs and spices perfect for you next cooking and baking experience. Your cooler will include 4 ounce bottles of:
Garlic
Basil
Chili Pepper
Dill
Oregano
Cilantro
Ginger
Italian Herbs
Parsley
Lemon Grass
**Giveaway runs May 21 until May 28, 2014 at midnight EST. Giveaway is open to US Residents only. Winner must be 18 years of age or older. No cash value available**
**Disclaimer: This giveaway is being sponsored by Gourmet Garden. #KickOffToSummerWeek2014 bloggers have not received product or been compensated as part of this giveaway!**
Emily @ Life on Food
This dip is so unique. I grew up in Iowa so I am obsessed with all things corn. I must try this out.
Catherine
Looks and sounds good. Nice for the warm months. Blessings, Catherine