|Corn Cob Jelly|
- This recipe yields about 4 cups (4 half-pint size jars)
- The recipe as written doesn't actually gel. Therefore, some modifications need to be made:
- Increase the amount of pectin to 2 ounces, or 4 tablespoons.
- Increase the amount of sugar to 3 1/3 cups.
- Increase the second boiling time to 20 minutes, or until the jelly reaches 220ºF, for a total of 25 minutes.
- Use the largest cooking pan you own because this will bubble up a lot as it climbs in temperature.
|Cooking the Cobs!|
- Use it as a glaze on poultry, fresh pork, or ham
- Serve it with cheese and crackers
- Heat the jelly, pour over a block of cream cheese and serve with toast points or any cracker
- Serve on toast
- Serve on corn muffins with butter