Post by Mam-ma on Aug 24, 2002 12:36:55 GMT -6
Here is a recipe that Mom used to make. It is at least 50-60 years old and probably older. It is a different recipe than most.
CORN COB JELLY
Categories : CANNING & PRESERVING
6 corn cobs -- clean & cooked
3 pints of water
3 cups corn cob liquid
3 cups sugar
1 box sure jell
Boil corn cobs in 3 pints of water for 30 minutes. Strain juice and throw away corn cobs. Bring to boil the corn cob liquid, (if you don't have enough, add water to make the 3 cups) and sure-jell. When it reaches a full rolling boil, stir in sugar and bring to another full rolling boil and boil for 1 minute. Skim foam from top of jelly.
Pour in sterilized jelly jars and seal.
NOTE: Make sure you have clean corn cobs. Wash them before using. It's better to have nice pink cobs, it makes nicer looking jelly.
CORN COB JELLY
Categories : CANNING & PRESERVING
6 corn cobs -- clean & cooked
3 pints of water
3 cups corn cob liquid
3 cups sugar
1 box sure jell
Boil corn cobs in 3 pints of water for 30 minutes. Strain juice and throw away corn cobs. Bring to boil the corn cob liquid, (if you don't have enough, add water to make the 3 cups) and sure-jell. When it reaches a full rolling boil, stir in sugar and bring to another full rolling boil and boil for 1 minute. Skim foam from top of jelly.
Pour in sterilized jelly jars and seal.
NOTE: Make sure you have clean corn cobs. Wash them before using. It's better to have nice pink cobs, it makes nicer looking jelly.