Corn Cob Jelly Recipe

I'm sure that the first thing you think of when you hear "corn cobs", is definitely not jelly. After you try this recipe, though, it will be!

Awhile back, my mom-in-law and I went to the local farmer's market. When we were there, we met a lady who was selling all sorts of crazy jellies, Corn Cob Jelly being amongst them. My curiosity got the best of me, and I finally asked her what it was.

Long story short, when she was renewing her teaching degree from Louisiana to Missouri, she had to take a Missouri History class of some sort. A fellow student brought corn cob jelly in as a project assignment, and passed the recipe on to the class. She told me how to make it(thankfully, because I was not going to pay her $4.50 asking price for a half pint of jelly!), and said it tasted very similar to honey.

Quite honestly, when we left, neither one of us knew what to think. I couldn't imagine a corn cob tasting like honey. The more I thought about it, I knew I had to try it! Talk about using it all!

Corn Cob Jelly

6-8 Corn cobs--corn kernels removed

roughly 2 quarts water

3 -4 cups sugar

2 boxes pectin

Cover corn cobs with water and boil for about 10 minutes.

Once you are done boiling, you need to strain the liguid. I used this Jelly Strainer that my husband got me for Christmas. For this recipe, you actually only need to use 5 cups of strained liquid.

Put your strained liquid into a clean pot and return to boil. Add in sugar, and bring to a full rolling boil. Empty both packets of pectin into the pot. (I asked a few people and searched around to find out how sugar to use in this recipe and it varied; anywhere from 3-5--so I went with 4 and it worked just fine). Bring back to a rolling boil again, and boil hard for roughly 1 minutes.

Ladle into sterilized jars and process in a a water bath for 10 minutes. Yields 7 half pints.

Perfect on biscuits and toast. I can't wait to try it as a glaze on grilled chicken. Delish! I think I will also throw some in my Christmas Baskets for a unique gift. Wonder what other unique stuffer I can come up with, other than the jalapeno jelly?? Any ideas?

This post is linked to:

• Frugal Friday
• Recipe Swap