Summer Corn Cob Jelly
Making the Most of Seasonal Food
Last July, I took a hard look at the amount of money my family was spending on food—and I almost fainted.
It was so much. More than $1500 a month for seven people (my husband and me, his parents who live with us, our son and daughter, and a friend who also lives with us).
I was floored. In an effort to bring that outrageous budget line item under control, I've been thinking about how to make the most of food when it's in season.
That's how I ended up making corn cob jelly. It's surprisingly good—very similar to honey. It's gorgeous in its jars, so sunny and yellow, and it goes really well on toast or biscuits.
In addition to the following ingredients, you will also need a cheesecloth and three pint jars with rings and lids that have been sterilized.
- 8 corn cobs, kernels removed
- 4 cups water
- 3.5 cups sugar
- 1.75 ounces powdered pectin
- 4 drops yellow food coloring
- Add the water to the cobs in a pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Strain the liquid through cheesecloth. You should have 3.5 cups. If you don’t, add fresh water to make 3.5 cups.
- Bring the corn water to a hard boil. Add the pectin and stir. Add the sugar and stir. Boil for 10 minutes. Add 4 to 5 drops of yellow food coloring.
- Ladle the jelly into sterile jars and close with rings and lids.
- Either store in the fridge or process in a hot water bath to make the jelly shelf stable.
|Serving size: 2 Tablespoons|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 19 g||6%|
|Sugar 14 g|
|Fiber 2 g||8%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 46 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|