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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 Make Healthy Eating A Part of Your Daily Life.

Opting to eat healthily offers many benefits and is becoming a more popular way of life. The overall economy is affected by the number of men and women who suffer from health conditions such as high blood pressure, which is directly associated with poor eating habits. Although we’re always being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. In all probability, most people assume that it takes a lot of work to eat healthily and that they will need to drastically alter their way of life. Contrary to that information, individuals can modify their eating habits for the better by carrying out a few simple changes.

The first change to make is to pay more attention to what you buy when you do your food shopping as it is likely that you are inclined to pick up many of the things without thinking. For example, most likely you have never checked the box of your favorite cereal to see how much sugar it has. Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a regular part of your new healthy diet.

All in all, it is not hard to start making healthy eating a regular part of your daily lifestyle.

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 it.

The ingredients needed to cook Corn cob jelly:
  1. Take corn cob juice (see below for directions)
  2. Provide granulated sugar
  3. Prepare lemon juice
  4. Get pectin (surejell)
  5. Prepare mason jars.. 1/2 pint size
  6. You need waterbath canner
  7. Take lids and rims for the jars
Steps 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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