Old Time Corncob Jelly Recipes

Steps:

• Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Cook, uncovered, 10 minutes., Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary., Return to stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Transfer to covered jars; refrigerate up to 2 weeks.

Steps:

• 1. In a large stockpot over high heat, combine corncobs and water.
• 2. Bring to a boil, reduce heat to medium-low and simmer for 35-40 min
• 3. Discard cobs, strain liquid through a cheese cloth lined colander.
• 4. Measure 3 cups of liquid into a large saucepan adding water if needed to equal 3 cups.
• 5. Gradually dissolve pectin into liquid bring to a rolling boil over high heat.
• 6. Add sugar all at once stirring to dissolve. Return to a rolling boil, boil for 5 min stirring constantly.
• 7. Remove from heat skim foam. Ladle into hot sterilized jars leaving 1/4 headspace. Wipe rims secure with lids and rings.
• 8. Process in boiling water bath for 10 mins. Set jars on towel to cool, check for seals

Steps:

• Cut corn kernals from cobs and reserve for another recipe.
• In a large pot, place cobs and water, bring to a boil.
• Boil for 10 minutes.
• Remove and discard cobs; strain liquid through cheesecloth.
• Liquid should measure 3 cups.
• Add additional water if necessary.
• Return to the pot and stir in pectin.
• Bring to a full rolling boil.
• Add sugar and bring back to a boil and boil for one minute.
• Remove from heat and skim foam and add a few drops of food coloring.
• Pour into hot jelly jars.
• Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
• Turn upside down and let stand for 5 minutes.
• Turn upright and allow to cool completely before storing.

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)
• Meanwhile, in a small bowl, mix together butter, half the lemon zest and 1/4 teaspoon Old Bay seasoning.
• Slather hot corn with butter mixture. Sprinkle with the remaining zest and Old Bay seasoning, to taste. Serve with lemon wedges alongside for squeezing.