Field Corn Cob Jelly at Kevin Huff blog

Field Corn Cob Jelly. While it may sound like a strange idea, this jelly dates back to the 1880s and is another wonderfully inventive way our ancestors used up scraps that would normally be discarded. Liquid should measure 3 cups. Measure 3.5 cups of prepared juice for the jelly. In a stockpot, place corncobs and water; The corn you plan to serve for supper will also make a delicious jelly, so use whatever you have on hand. Traditionally, (red) field corn was often used. Cover them with water, bring them to a boil, and cook for 20 minutes. With an over abundance of corn, we have this delicious corn cob jelly as a fun and. Bring to a full rolling boil. Add additional water if necessary. Prepare the juice by placing a dozen ears of freshly scraped corn cobs into a stock pot. Ripe corn in a clay bowl on a light wooden background. Return to stockpot and stir in pectin. Remove the corn cobs and strain the juice through a fine mesh strainer.

Add additional water if necessary. Return to stockpot and stir in pectin. Ripe corn in a clay bowl on a light wooden background. Remove the corn cobs and strain the juice through a fine mesh strainer. The corn you plan to serve for supper will also make a delicious jelly, so use whatever you have on hand. Cover them with water, bring them to a boil, and cook for 20 minutes. With an over abundance of corn, we have this delicious corn cob jelly as a fun and. While it may sound like a strange idea, this jelly dates back to the 1880s and is another wonderfully inventive way our ancestors used up scraps that would normally be discarded. Traditionally, (red) field corn was often used. In a stockpot, place corncobs and water;

Corn Cob Jelly 2 Ways Old Fashioned or Less Sugar

Field Corn Cob Jelly Traditionally, (red) field corn was often used. Cover them with water, bring them to a boil, and cook for 20 minutes. Return to stockpot and stir in pectin. Ripe corn in a clay bowl on a light wooden background. Traditionally, (red) field corn was often used. The corn you plan to serve for supper will also make a delicious jelly, so use whatever you have on hand. Add additional water if necessary. Prepare the juice by placing a dozen ears of freshly scraped corn cobs into a stock pot. While it may sound like a strange idea, this jelly dates back to the 1880s and is another wonderfully inventive way our ancestors used up scraps that would normally be discarded. Liquid should measure 3 cups. Remove the corn cobs and strain the juice through a fine mesh strainer. With an over abundance of corn, we have this delicious corn cob jelly as a fun and. In a stockpot, place corncobs and water; Bring to a full rolling boil. Measure 3.5 cups of prepared juice for the jelly.