Friday, May 17, 2013

Corn Cob Jelly

 

 

 

 

 

Ingredients:

Yield: 6 half pints.

 12 sweet corn cobs, corn removed
   4 cups water 
   4 cups sugar 
   1 (1 3/4 ounce) box fruit pectin

Directions:

  1. Bring water with cobs to a boil and boil for 10 minutes.
  2. Measure 3 cups and strain thru wet cheesecloth.
  3. Pour into a large saucepan with pectin and bring to a rolling boil.
  4. Add sugar.
  5. Bring back to a boil and boil for 3 minute.
  6. Skim Add food coloring if you want.
  7. Tastes like apple honey.

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