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Corn cob jelly
Corn cob jelly

Before you jump to Corn cob jelly recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Making the decision to eat healthily has many benefits and is becoming a more popular way of life. There are numerous health conditions related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. Even though we’re always being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that many people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, just making a few modest changes can positively impact daily eating habits.

You can get results without removing foods from your diet or make huge changes immediately. It’s not a bad idea if you desire to make considerable changes, but the most crucial thing is to bit by bit switch to making healthier eating choices. As you get accustomed to the taste of healthy foods, you will realize that you’re eating more healthily than before. Over time, your eating habits will change and your new eating habits will totally replace the way you ate before.

As you can see, it’s not at all hard to begin incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to corn cob jelly recipe. You can have corn cob jelly using 7 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Corn cob jelly:
  1. You need corn cob juice (see below for directions)
  2. Use granulated sugar
  3. Provide lemon juice
  4. Take pectin (surejell)
  5. Provide mason jars.. 1/2 pint size
  6. Provide waterbath canner
  7. Prepare lids and rims for the jars
Instructions to make Corn cob jelly:
  1. Start by saving 12 corn cobs.. I cut the raw corn from my sweet corn and use it for other recipes and save the cobs from that.
  2. Place your 12 cobs into a large saucepot and cover with water.. water should cover the cobs completely… hard boil then for at least 30 minutes.
  3. Remove the cobs and drain the liquid over a strainer and into a bowl.. this liguid is your juice.. you need 3 and 1/2 cups for one batch.
  4. Pour the juice back into the cleaned pot and heat.. add 2 tsp lemon juice and I package of pectin.. bring back to a rolling boil and add your sugar stirring constant for 1 minute..
  5. Ladle the jelly into hot jars leave 1/2 inch head space from the top of the jar then top with hot lids and the rings.. screw the ring down tight…..
  6. Place your jars into a waterbath canner with hot water.. the water should cover the jars at least an inch. Cover and boil for 10 minutes…
  7. Put your jars on a counter or table with a towel underneath and leave for at least 24 hours to set.. you will hear small pop from each jar as they cool and seal..
  8. Stores for up to a year… refrigerate after opening….
  9. Enjoy over toast etc…

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