Sweet Corn Cob Jelly

Ingredients:
half dozen raw sweetness corn cobs*
i bay leaf
i 6-oz bundle liquid pectin (both piffling pouches)
3 cups sugar

Directions:

Place the corn cobs together with bay foliage inwards a heavy bottomed half dozen quart Dutch oven. Fill with water. Bring to a boil. Continue to boil for xxx minutes. Strain into a large criterion cup. It should stair virtually 4 cups. Pour the liquid back into the Dutch oven. Add the carbohydrate together with pectin together with pick out to a rolling boil. Boil until it "sets" into a jelly-like texture, precisely a few minutes. Ladle into jars, leaving a 1/4 inch headspace together with physical care for xv minutes using the hot H2O method.


Yield: half dozen 8-oz jars

*I used cobs leftover from making things like this. Not cobs I had eaten off of or were previously boiled/grilled. Because I am non an skilful corn cutter-offer, at that location was or then corn left on the cobs (mostly half kernels) which added flavor.

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My thoughts:

Until I went to Nashville inwards May, I had solely heard of corn cob jelly. Then I was served it with or then fried light-green tomatoes together with it was together with thus good, I had to acquire inwards myself. I to a greater extent than oft than non came across recipes using seed corn precisely the jelly I had was definitely made with sweetness corn together with thus I came upwards with this recipe. I added the bay foliage to elevate the lite corn flavor together with I am glad I did. It cutting the sweetness a flake together with added fifty-fifty to a greater extent than of an herbal note.

PS: Today is National Can-it-Forward Day! The perfect 24-hour interval to tin with friends.
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