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Corn Cob Jelly
12 Corn Cobs (corn kernels removed)
8 cups of water (approximately) or enough to cover all the corn cobs
2 tablespoons lemon juice
1- package (1 ¾ ounces) Sure Jell Powdered Pectin
3 cups Sugar
Step 1 - Corn Juice
Put corn cobs in a pot of water and break in half if needed. .
Bring to a boil. Boil for 35-40 minutes.
Strain liquid through double cheesecloth.
Step 2 - Prepare the Jars
Prepare jelly jars, lids, and rings. Thoroughly wash, rinse, and place jars in a large stockpot or canning pot. The water should remain hot, but not boiling. Jars should remain in water heating until ready to be processed.
Step 3 - Jelly
Measure out 3 cups of strained liquid. Stir in the lemon juice and then the pectin; bring to a boil.
Add the sugar all at once, which will likely stop the boil. Bring back to a boil while stirring.
Boil for 5 minutes, stirring constantly. Remove from the heat.
Skim excess foam if needed.
Step 4 - Pack & Process Jars
Using a canning funnel, add hot jelly into hot jars, leaving 1/4” headspace.
Wipe the rims of each jar with a clean towel and place seal and ring.
Place all jars in the warm canner.
Return to a boil and process according to appropriate time for your location - my area is 10 minutes.
When a boil is reached that is when you'll start your timing. Process for the length of time appropriate for your altitude.
0-1,000 ft - 10 minutes
1,001-6,000 ft - 15 minutes
6,001+ - 20 minutes
After the processing time is complete, turn the heat off, remove jars, and allow them to rest for another 5 minutes. Then, place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 -24 hours.
After cooling completely, jelly will set up, and be shelf stable for up to 12 months. After opening, place in the refrigerator for 2-3 months. Enjoy!
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