Corn Cob Jelly
Corn was one of the main ingredients of my childhood. From tortillas, to porridges, and soups etc.
- Canning Jars
- Heavy Pot
- Wooden/Bamboo Spoon
- 12 ears corn cob which has been milked and broken in half
- 1 package low-sugar Fruit pectin, powdered (I adjust this as needed)
- 2 cups sugar
- A pinch of smoked ground cayenne pepper
- 1/2 tsp Ghee (I prefer cultured). My grandmother used butter
- 2-3 pints purified water
- Boil corn to cook; cut kernels from cobs, freeze, or use for dinner. Milk corn cobs and add to large pot and pour over with 2-3 pints purified water.
- Bring to a boil; boil hard for 30-35 minutes. Boil it down uncovered for a more concentrated result. Turn off heat and remove cobs. Strain corn liquid through clean cheesecloth or a clean mesh strainer. Be sure to not walk away and leave this to boil.
- Measure remaining corn liquid. Return 2-3 cups liquid to the large pot. Stir in pectin and pinch of smoked ground cayenne (Add ½ teaspoon of cultured ghee to prevent foaming. Also provides a buttery taste) Bring to a boil. Add sugar. Stir to dissolve sugar. Bring pot to a rolling boil. Boil hard two to three minutes, stirring constantly. Remove from heat.
- Ladle corn cob jelly into hot jars. Cover with boiled lids and bands.
- Boil filled and covered jars in water bath for 10-15 minutes.
The lower sugar content in this jelly is about 55 calories per tbsp. I do not like jams or jellies that are too sweet. My grandmother’s original recipe used ground roasted habanero peppers, but I prefer the milder flavor of smoked cayenne. I also use less sugar in this recipe than my grandmother’s original recipe called for. By using less sugar, it will take the jelly a little longer to set. This is worth the wait because this recipe is delicious on warm toast and in pastries. This recipe should yield about 3-4 pints. Enjoy!