Citrus Corn Cob Jelly

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Submitted by: Pryor Jones

Rating:

Makes: 9 servings adjust

This is a canned Corn Cob Jelly with a citrus flavor.

Directions

Ingredients

12 whole Fresh Corn-on-the-Cob, De-Kernel the cobs, break into thirds and place in a gallon jar
10 cups Water, Cover the cobs with water, set overnight in the Refrigerator, or set outside in the sun to make a corn cob tea
1 medium Lime, Using a microplaner, zest the lime, avoiding the pith as much as possible. Juice the lime.
2 boxes Powder Pectin, The no sugar pectin may set up better, but any powdered pectin will do
6 cups Granulated Sugar, Pre-measure and set aside
1 medium Lemon, Using a microplaner, zest the lemon, avoiding the pith as much as possible
1 large Apple, peeled, cored and shredded

Step 1

In a large stainless steel saucepan, add the corn cob tea, add more water if needed to make about 9 to 10 cups. Add the zest and juice of the Lime and Lemon, and the shredded Apple. Bring to a boil, cover, and gently boil on medium high heat for 30 minutes, stirring occasionally.

Step 2

While the cobs are cooking prepare about 10 8 oz canning jars. I have great success adding them into the dishwasher, and timing them to be ready when the jelly is ready to pour into the jars. Prepare the lids in another pot, and heat up, but do not bring to a boil. The screw bands may be left at room temperature, and available for easy access.

Step 3

Remove Cobs and Discard. Strain the brew in a jelly bag, or a sieve with several laywers of cheesecloth. You will need 6 cups of the Corn Cob Brew that is added back into the rinsed and cleaned saucepan.

Step 4

Whisk in the powdered pectin and bring to a boil over high heat

Step 5

Add the sugar all at once, stirring constantly and bring to a hard Boil. Boil Hard for 3 minutes

Step 6

Processing 1 jar at a time, pour hot jelly into hot jars, leaving 1/4" headspace. Remove air bubbles, and adjust headspace if needed by adding more hot jelly. Process in a water bath for 10 minutes, adding 5 additional minutes for each 1000 feet above sea level. After completed water bath, remove from heat, remove lid, and let rest for 5 minutes. Using a jar lifter, remove the jars and let rest undisturbed for 12 to 24 hours. Check the seals and store.