One last corn recipe

When I happened upon this blog post on Chickens in the Road, it made my frugal domestic heart beat a little faster. I love finding new ways to use those bits and bobs that normally end up in the green bin.
It’s hard to describe the subtle flavour of this jelly. Some compare it to honey.

Corn cob jelly
I followed this recipe pretty much to the letter. Although I must have boiled it harder or longer, because I ended up with about 1,750 mL of jelly rather than the 2,500 mL Chickens did.

Step 1: boil cobs in water.

Ingredients
12 large ears of corn
2 L (2 quarts) water
30 mL (2 tbsp) lemon juice
1 package powdered pectin
sugar

The final result: corn cob jelly.

Method
Cook corn; cut kernels from cobs and store for another use.
Add water and cobs to large pot. Bring to a boil; boil hard, uncovered, for 30 minutes.
Remove cobs. Strain liquid through cheesecloth or fine wire sieve.
Measure liquid. Return to pot.
Stir in lemon juice and pectin. Bring to boil. Add amount of sugar equal to liquid. Stir to dissolve sugar.
Bring to boil. Boil hard for one minute, stirring constantly.
Remove from heat. Ladle jelly into hot, sterilized jars. Process in water canner for 10 minutes.

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