Sharon Graves posted this photo on Facebook earlier today with the caption, "Jim just preserved 23 1/2 pints of Corn Cob Jelly."
Corn Cob Jelly? I've never heard of it before, but I'm fascinated. What is it?
Corn Cob Jelly
12 or so leftover corn cobs
3 qts. water
2 Tablespoons fressh squeezed lemon juice
1 box Sure-Jell powdered pectin
sugar to taste
1 Tablespoon real butter
I have not made this recipe myself, but it's added to "the list." With 43+ commissions to paint before Christmas, spare time to play in the kitchen is limited.
Looking at several recipes, it appears you save your corn cobs in the freezer after everyone has eaten the corn off. When you get 12 cobs, simply boil them for 30 minutes to pull out the remaining flavor. It's ok that some corn is still left on the cob. More corn equals more flavor.
Prepare your jars for canning by running through the heat setting in the dishwasher or you can sanitize them in a separate pot of boiling water.
Once your corn has boiled, place a collinder on top of a big pot and pour the contents of the corn cob pot through the collinder to strain out cobs and other bits of corn. This is the liquid that will be made into jelly.
Measure 4 cups of corn liquid and add back to the empty pot. Add lemon, pectin, and butter. Bring to a boil.
Measure 4 cups of sugar and slowly add to the mixture once it comes to a boil. Continue stirring until the mixture comes back to a full boil, and allow to cook for one minute.
Ladle mixture into prepared jars and seal.
Some say it tastes like honey. I'm going to start saving my corn cobs now. There will be short, cold days of winter when the commission business will wane and I'll have plenty of time to try making them myself. In the meantime I need to get to know Sharon's Jim. Wonder if he'll share?
My sweet neighbor Cleve came over yesterday with a pail full of green apples for me that came from the apple tree in his back yard. Southern women love to get a mess of homegrown fruits or vegetables to "put up." Usually 'puttin' up" means to can or preserve in some way and doesn't necessarily mean make jam or jelly, but that is what I had in mind for these beauties.
I don't know how you have learned to put up apples, but this is my preferred way. First, as with any project that might take awhile, pour yourself a glass of sweet tea or a cold Coca-Cola. Next, select a great set up tunes from your grandmother's generation to set the cottage kitchen in the right mood for domestic bliss. Download 09 Waiting for the Train to Come In
Next pull out all your canning supplies. You never know what you might need, but basically a big bowl, a colender, cutting board, cutting knife, funnel, jars with rings and lids, several freshly laundered dish towels, and a few big enamel covered iron pots and lids.
If your dishwasher is hot enough, run your jars and rings through the hottest cycle, otherwise they'll need sterilizing in a hot water bath. I always sterilize lids in boiling water and let them cool.
Meanwhile, wash 5 pounds of apples and cut into cubes, removing stems and blossom ends and any blemished or wormy pieces.
Boil in large, covered enamel pot for 10 minutes with about 5 cups of water. Mash apples once they are tender.
Line colender with a single ply of paper coffee filters or 3 layers of cheesecloth and set on top of a large Pyrex bowl. Turn off heat and ladel hot apple mixture into colender and allow juice to drip into the bowl. Mash down apples to encourage extra juice to fall.
Clean the enamel pot and return it to the stove. Measure apple juice and pour into large pot. Ideally you want 8 cups of apple juice. However I didn't start with 5 pounds of apples. I also had to cut off several less desirable places on the apples where little critters had munched. They love apples as much as we do and not counting the 1000 year flood that washed Nashville away in early May, the summer has been exceptionally hot and dry. Suspecting I would come up short on juice today, I purchased some apple juice at the market last night. Between the homemade juice and purchased juice, there are 8 cups and we can proceed.
Add the 8 cups of juice to the pot and add an equal amount of sugar. If you do not plan to add pectin, you'll need more sugar to make the jelly set up. Otherwise, an added box of pectin will do the trick. Bring the juice, sugar, and pectin to a rolling boil, stirring constantly. If the mixture is getting foamy, add about a tablespoon of unsalted butter and keep stirring. I don't know what works better, the butter or the stirring.
After the apple mixture remains at a boil for a minute while you are still stirring, then it's ready to fill the jelly jars. I like the contemporary Ball Elite size and shape. Because they are the same circumference as a pint or quart jar, they stack better in the pantry. They also make a welcomed "happy" for friends and neighbors by simply adding a ribbon and tag.
Ladle into the sterilized jars up to 1/8th inch from the rim. Add top and ring. Allow to cool.
You'll hear the lids pop as the jelly cools, condenses and forms a vacuum inside the jar.
Your unopened jelly should be good stored in a cool, dry place for up to one year. Opened jelly should go into the fridge.
To ensure the vacuum process, you can place jars on a wire rack and submerge in boiling water for 5 minutes. If the acidity of your jelly is high, this step really isn't necessary. For canning vegetables and low acidity fruits, a pressure canner is required.
Jelly doesn't always set up. I don't know why... variations in the amount of sugar, altitude, humidity, using metal utinsils, and the like may contribute to it. Instead of opening jars, adding sugar and pectin, and basically starting over, I turn philosophical and remember there are no mistakes in life, only learning experiences. Simply relabel the jars and call it Apple Honey. And move on. It's great on pancakes or for flavoring whipped cream to dollop on Zuchini Sweet Potato Bread or chocolate cake.
Bake up a batch of homemade biscuits. Add butter and your newly made apple jelly (or apple honey). Enjoy!
The following recipe was transcribed ver batim from
To each pound of tomatoes allow the grated peel of one lemon, and six fresh peach leaves; boil them slowly till they fall to pieces; then squeeze them through a bag; to each pint of liquid allow a pound of sugar, and the juice of one lemon; boil all together half an hour until it becomes a thick jelly; then put it into glasses, and lay double tissue paperover the tops. This preparation can scarcely be distinguished from real honey.
Pick dandelions away from any chemically treated areas and wash well. Pluck the yellow petals from the green parts and discard green.
Pour boiling water over the yellow petals and let steep for 24 hours. Cover and refrigerate overnight. Strain with a seive or coffee filter. Clarity of the dandelion tea is important.
Sterilize Jars and lids. In a stainless steel pot, add dandelion tea and stir in lemon juice & sugar and bring to a boil. Pour in pectin and let boil 2 more minutes. Skim off any foam with a wooden spoon and discard.
Fill the jars nearly to the rim and add lids with a good seal. Let sit undisturbed for several hours, until jelly cools, contracts, and lids pop inwards. Properly sealed lids will keep the contents of the jar good for up to a year. Otherwise, refrigerate and use within a month.
Wash and hull strawberries. Crush with a potato masher.
Start water boiling in a large canning pot, rack tucked inside. Boil canning lids in a small pot, then remove with tongs to a clean dish towel.
While water is coming to a boil in your canning pot, place crushed strawberries in another large pot with the lemon juice. Add pectin and bring to a full, rolling boil. Skim off any foam. Some folks add 1/2 teaspoon butter to reduce foaming, but I don’t really see a difference.
As soon as strawberry mixture reaches a boil, add sugar. Return to boil and keep at the full, rolling boil for one minute.
Remove from heat and ladle immediately into clean, sterilized jars. Some folks boil their jars where others turn up the heat in the dishwasher and wash them without any other dishes. The point is these jars are going to contain food products for up to a year and sterilization is the most important step in this whole process! Caution is wise, but if you are not comfortable with the process, then Freezer Jam is for you. (Simply add mixture to Freezer Jam containers, much like Tubberware, and toss in the freezer. Hope you have a Freezer Chest, because Freezer Jam can take up a lot of room.)
Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. Cover and boil 10 minutes. Remove jars and place upright on a cutting board or rack to cool.
You can test the vacuum seal on the top of the lid by pressing in the center. Nothing should move or pop. If the seal is tight, then it’s canned. If not, it goes in the fridge immediately to be consumed first.
P.J.O'Rourke "The South is America. The South is what we started out with in this bizarre, slightly troubling, basically wonderful country--fun, danger, friendliness, energy, enthusiasm, and brave, crazy, tough people."
Lillian Hellman "Even if they've moved away, most people who grew up in the South still consider themselves Southern."
Lee Smith "The biggest myth about Southern women is that we are frail types--fainting on our sofas...nobody where I grew up every acted like that. We were about as fragile as coal trucks."
Fred Hobson "What has always been clear, for Southerner and non-Southerner alike, is that Dixie is the most fascinating part of the country. There may be a book out there called 'The Great Midwest' or 'A Turn in the Midwest' or 'The Mind of the Midwest' or 'The Midwestern Mystique', but if there is I'm certainly not aware of it."
Florence King "I've always said that next to Imperial China, the South is the best place in the world to be an old lady."
Angel Food Ministries
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