Got lots of corn? Try this easy Jelly Corn idea!
- corn on the cob (about 12 cobs per batch of jelly desired)
- 1 box pectin
- 3.5 cups sugar
- 1 T lemon juice
Start by making a juice from your corn cobs. First blanch corn for 5 minutes. Then cut the kernels from the cobs. You can then use these kernels for canning, freezing or other recipes. Boil for 1 hour. The liquid will reduce.
You’ll need 3.5 cups of liquid for each batch of jelly you want to make.
For each batch of jelly use about 12 cobs and enough water to just cover. Remember the goal is 3.5 cups per batch.
Measure your juice.
If making double batches of jelly separate pots cooking at the same time.
Add lemon juice and start heating. When hot add 3 1/2 cups sugar per batch. Bring to a boil. Add your pectin.
Return to a boil and boil hard for 1 minute stirring constantly.
Fill your jars leaving a 1/2 inch headspace.
Wipe the rims clean carefully. You don’t want the stickiness to interfere with the seal. Place your lids and the jars are ready to process in a waterbath canner.
Process your corn cob jelly both 1/2 pints or pints need 10 minutes in a water bath canner.