Corn Cob Jelly

[donna]

Corn Cob Jelly

"Boil 12 bright red corn cobs in 3 pints water for 30 minutes. Remove from heat and strain. If needed, add enough water to make 4 cups liquid. Add one package fruit pectin and bring to full boil. Add 4 cups sugar and boil 2 or 3 minutes until jelly stage. This jelly tastes a lot like apple jelly and has attractive red color."

From: "Old Timey Recipes", collected by Phyllis Connor, actual recipe from Peggy McGraw, Lerona, West Virginia.

 

[donna]

I have wonderful memories of my Granny making this jelly. It was so good on cornbread or toast.

 

[pamc153PA]

I never heard of corn cob jelly before. Interesting!

 

[donna]

Corn Cob Jelly is an old Appalachian jelly. Some say it has a honey-like flavor. It is the perfect example of the "waste not, want not" spirit of our ancestors. They knew how to use everything.

I recommend you try to buy some corn cob jelly or make your own.

 

[diane]

I've never had this although I have heard of it. Found a picture - lovely jelly!

 

[mobile_96]

You can also make corn cob syrup. Recipes I've seen call for red cobs, but that can be pretty hard to find these days because most grown are hybrids, with the red cob bred out.
So, I just use the cobs after cutting super sweet corn off the cobs. In about a quart of water, I will boil as many cobs (6-8) as I can fit under water for 15-20 (strong boiling), pull those out, and drain over the pot. Then, in go, again, as many as I can fit under the water. After draining off this last batch, I strain well, then add a mix of white and brown sugar, 2 cups or so, of each. Now you just boil it down until it starts to thicken up. I usually keep refrigerated so it will last a while.
Biscuits, corn bread, panny cakes......
Mmmmmm!!!! it be so good, you will dance with joy.

 

[donna]

Bumping this thread. Always liked Corn Cob Jelly.

 

[JOHN42768]

Who would have thought of using cobs for other then fodder

 

[donna]

A great old jelly recipe to try to make. Autumn is certainly the time to make some Jellies and Jams.

 

[weasel]

I didn't know this was possible, it's a fascinating thread - does anyone know the chemistry behind it? I'm curious if it's just sugar boiling out of the cobs or if there's something else coming with it.

 

[Tennis]

Corn Cob Jelly

"Boil 12 bright red corn cobs in 3 pints water for 30 minutes. Remove from heat and strain. If needed, add enough water to make 4 cups liquid. Add one package fruit pectin and bring to full boil. Add 4 cups sugar and boil 2 or 3 minutes until jelly stage. This jelly tastes a lot like apple jelly and has attractive red color."

From: "Old Timey Recipes", collected by Phyllis Connor, actual recipe from Peggy McGraw, Lerona, West Virginia.

Thanks for re-posting.

My wife has a passion for trying local jellies and jams as we travel the US

 

[Georgia]

Corn Cob Jelly

"Boil 12 bright red corn cobs in 3 pints water for 30 minutes. Remove from heat and strain. If needed, add enough water to make 4 cups liquid. Add one package fruit pectin and bring to full boil. Add 4 cups sugar and boil 2 or 3 minutes until jelly stage. This jelly tastes a lot like apple jelly and has attractive red color."

From: "Old Timey Recipes", collected by Phyllis Connor, actual recipe from Peggy McGraw, Lerona, West Virginia.

I've got a similar recipe from North Carolina for corn cob jelly. I make peach preserves and then keep the skins and peach pits, throw water over them and a tea towel and let it sit overnight.
Strain through cheesecloth and do the standard liquid to sugar to pectin/sure jel amounts and cook down and process in a hot water bath based on size of jar and altitude.

We call it Sunrise Jelly- makes the most beautiful, coral colored jelly.

 

[donna]

The Sunrise Jelly sounds good. Thanks for adding.

 

[Lusty Murfax]

I have wonderful memories of my Granny making this jelly. It was so good on cornbread or toast.

My Grandma made it every fall and it was good on rolls and biscuits with fresh churned butter. However, I preferred good old fashioned apple butter or peach preserves. She also made mincemeat and gooseberry jams, but I didn't care for them.

 

[Lusty Murfax]

Who would have thought of using cobs for other then fodder

If you visited an out house back in the day, you might have found a bucket of corn cobs in the corner.

 

[Belle Montgomery]

A few people sell it already made on Etsy. Here's one:


https://www.etsy.com/listing/578660278/spring-valley-farms-corn-cob-jelly-9oz?gpla=1

 

[Lusty Murfax]

The corn cob jelly I recollect was a light pink with a shade of orange. Doubt Grandma used food coloring.

 

[donna]

My Granny's jelly was red. She used red corn cobs. I remember it well and remember the corn. My Grandfather grew a lot of corn. I would go with my Granny to pick but I remember I sat in the truck. I hated the worms on corn and she always told me she had to watch for snakes and didn't want me in the cornfield. I was little then so I sat in the truck.