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corn cob jelly recipe  RSS feed

 
Brenda Groth
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Location: North Central Michigan
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copied this recipe for corncob jelly off of the homesteading today forum..thought some of you might consider this "permaculture"..making use of some waste products..i'm going to try it if i come by some corn  on the cob this year..i didn't plant any...

so here it is:

Katie, I met your mother at the Michigan Homesteader's gathering this summer and tasted the yummy corn cob jelly. Tell her I said "Hi". Here is the recipe by way of the Mi.Homesteader's website:

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Boil 6 or 8 sweet corn cobs (after corn is cut off) for about 15 minutes in water to cover. Strain the liquid. Measure 3 cups liquid in the same pan.
Add 1 box of Sure-Jell and bring to a rolling boil. Add 4 cups sugar. Again, bring to boil and boil 1 minute. Pour in glasses, same as any jelly.

ETA...."I put a dash of cinnimon in mine usually, not always". (somehow didn't copy this line first time)
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Amedean Messan
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Location: Melbourne FL, USA - Pine and Palmetto Flatland, Sandy and Acidic
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Sounds like a Mad Max or great depression recipe, lol!  I would rather burn dried cobs for grilling or throw it at combatants in the Thunderdome, remember "two man enter, one man leaves"?.

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christine lawson
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Location: West Quebec
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  I use corn cobs in my soup stocks. We tend to cut our corn off the cob for eating, so I throw the cobs in the freezer. Whenever I make stock, I toss in one or two with everything else. It makes the stock richer and sweeter. Excellent with a ham bone. mmmmm.

  I've seen cob jelly recipes before but it was always red corn, something you just doen't see anymore. Good to know I can use what I have! Could you make a crab-apple corn cob jelly, thus eliminating the need for commercial pectins while stretching the crab-apples?
 
Sergio Santoro
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Location: Nicoya, Costa Rica
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Wait, so are the cobs for flavor or as thickener?
 
christine lawson
Posts: 34
Location: West Quebec
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SergioSantoro wrote:
Wait, so are the cobs for flavor or as thickener?


In the soup or the jelly?

  The cobs go in the soup stock for flavour, and yes maybe it does give it a bit more "body", too.

  The cob & crab-apple idea? Crab-apples are loaded with natural pectin. When you make jelly with them you don't need to add anything to help it to set. So adding crab-apples to corncob jelly might make it set (?).

  Just a theory!
 
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