There is no need to toss the corn cobs after the kernels are all gone. Instead, use them to make corn cob jelly! The sugar in this recipe balances the heat from the peppers and the result is a flavorful, not overly sweet, jelly.   Reprinted with permission from The Ultimate Guide to Preserving Vegetables by Angi Schneider, Page Street Publishing Co. 2020. Photo credit: Dennis Burnett

Corn Cob Jelly [Vegan]

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Ingredients

  • 10–12 corn cobs, cut into 4-inch (10-cm) lengths; kernels reserved for another use
  • 2 quarts (2 L) water
  • 6 tablespoons (54 g) pectin
  • 1/2 teaspoon red pepper flakes
  • 3 cups (600 g) sugar
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Preparation

  1. Prepare the water bath canner by filling it halfway with water and putting it on the stove to simmer. Check five half-pint (250-ml) jars for any nicks or cracks, wash them in hot soapy water and rinse them in hot water. Keep the jars hot until it’s time to use them. Wash the lids in hot soapy water, rinse them and set them aside.
  2. Put the corn cobs and water in a large stockpot. Bring the water to a boil, then reduce the heat to medium and simmer the mixture for 40 minutes. Turn off the heat and strain the juice through a jelly bag or double layer of cheesecloth into a large measuring cup or bowl. Just let the juice drip through the bag; pressing or squeezing the bag will make the jelly cloudy.
  3. You will need 3 cups (711 ml) of corn cob juice to make the jelly. If you don’t have enough juice after straining out the solids, you can add water to make up the difference.
  4. Put the measured juice in a stockpot, stir in the pectin and red pepper flakes and bring the mixture to a boil. Add the sugar and bring the mixture to a rolling boil, while stirring. Boil the mixture for 5 minutes, then remove the pot from the heat.
  5. Pour the hot jelly immediately into the hot jars, leaving ¼ inch (6 mm) of headspace. If there is any scum on the top of the jelly, remove it with a spoon or spatula. Wipe the rims of the jars with a clean cloth, put on the lids and screw on the bands. Place the jars in the prepared hot water bath canner and process them for 10 minutes.
  6. Arrange a folded towel on the counter or table. After 10 minutes of processing, remove the jars from the water bath canner, using a jar lifter, and place them on the folded towel. Let the jars cool for at least 12 hours. Once they are cooled, remove the bands and check the seals. If any jars failed to seal, put them in the refrigerator to use first. Wipe the jars with a clean cloth and store for them for up to a year

Notes

This jelly is really great on a breakfast biscuit or peanut butter sandwich. It can also be used as a glaze or even served on crackers or used as oil to make a salad dressing.

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