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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corn Cob Jelly Recipe

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This recipe for Corn Cob Jelly is from The Huhman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 large corn cobs (kernels removed)
1 box pectin
3 cups sugar
Directions:
Directions:
Break 12 large cobs into small pieces. Cover with 3 pints water and boil for 30 minutes. Strain 3 cups of this juice (add a little more water if necessary) and 1 box pectin. Bring to a boil over hot fire. Add 3 cups sugar and bring to a full rolling boil for 3 minutes. Remove from heat and add a few drops red color if desired. Pour into sterilized glasses and seal. For variations add mint flavor and green color.

 

 

 

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