Recipe of the Week
Corn cob jelly
Charles A. Sanders
12-14 red corn cobs
6 cups sugar
2 pkg. Sure-Jell
Start by gathering a few dozen red corn cobs. Most field corn varieties have red cobs. I’m not sure if the red cobs do anything for the flavor, but they do add the nice red color to the finished jelly.
Take a dozen or so of the cobs and break them into thirds. Put the pieces into a large pot and cover with water. It should take about 9-10 cups of water. Cover the pot and boil for 30 minutes.
While the cobs are cooking, get your jars and lids ready.
After that time, drain and strain the liquid through a cloth, such as a clean old tee shirt.
Take 6 cups of the liquid and put back on the heat. Bring to a boil and add 2 pkg. of Sure-Jell. Next, gradually add 6 cups of sugar. Return the pot to a boil, stirring to prevent sticking or scorching. Boil for 3 minutes.
Remove from heat and ladle into the clean and ready jars. Snugly apply the lids, cover the filled jars with a towel and allow them to self-seal.
Makes about 5 pints.