Corn cob jelly

Corn cob jelly

Corn cob jelly

Corn cob jelly photo 1
Corn cob jelly photo 2
Corn cob jelly photo 3


  • sugar - 3 c
  • water - 4 pt
  • few drops red food coloring - 1 item
  • box Sure Jell - 1 item
  • average size corncobs - 12 item
  • red and 6 white corncobs - 6 item

How to make corn cob jelly:

Pick, shell, look and wash vegetables. Wash jars and lids in soapy water; rinse and scald in hot water. Pack peas or beans in jars. Put 1/2 teaspoon salt to a pint, 1 teaspoon to a quart. Have tips in hot water. Fill jars with hot water and seal.

While doing this, fill cooker about 4-inches with hot water and let it be getting hotter. Place jars in cooker and let water come over the jars about a finger's length. Let this come to a rolling boil. Turn heat down to medium and cook for 2 hours. Watch and don't let water get below the jars. Add more hot water it if does. Turn off and let set 15 to 20 minutes before taking off lid. Lift jars out and wrap them up. Then eat them up when you want to.

Recipe categories: Condiments, etc., Vegetables, Jellies.

Corn cob jelly
Average rating: 3.8 of 5, total votes: 4
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
tomato juice, green tomatoes, cans whole tomatoes, sliced cucumbers, not peeled, quart of chopped apples, firm green tomatoes, finely chopped, chicken any kind will suffice, c fresh or thawed frozen blueberries
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