Old Fashioned Corn Cob Jelly

Take a peck of nice, clean corn cobs after the corn has been cut off of the cob. Put cobs in a large kettle of water, enough to cover cobs. Boil for 2 hours, then strain off juice. Make a syrup of brown sugar for dark syrup or white sugar for light syrup. Mix 1 part sugar to 2 parts juice.

a corn cob with multi colored beads on it's end in the grass

directions. Combine sugar and water in saucepan. Cook over medium heat, stirring occasionally, approximately 1/2 hour or until thickened.

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INSTRUCTIONS. 1. In a medium pot, combine the sliced corn cobs and water. Bring the water to a boil, then reduce heat to medium and simmer gently until the water has reduced by half; about thirty minutes. 2. Use a pair of tongs to grab each of the corn cob pieces and discard. Strain water and return to pot. Add remaining ingredients.

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As you probably know, Farmers' Almanac has many "waste-not, want-not" recipes, and here's another: after you're done with those ears of sweet corn, don't toss those cobs, make corncob jelly! Corncobs transform into a sweet, golden-colored jelly that's delicious on your morning toast, waffles, or with savory dishes such as pork chops or steak.

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5. A clean jar or container: You will need a clean jar or container to store the corn syrup. Here is a basic recipe for making corn syrup: Ingredients: * 4 cups of fresh corn kernels * 4 cups of water * 1 cup of white sugar * 1/4 teaspoon of salt. Instructions: 1. Place the corn kernels in the pot or saucepan and add enough water to cover them.

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directions. Cover one dozen large, clean corn cobs with water; boil one to two hours. Drain off the water and strain it (there should be 1 pint of it). Add two pounds of brown sugar to this and boil to desired thickness.

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I stirred in the sugar (s), brought the mixture to a boil, and boiled gently until the mixture reduced and thickened to a syrup consistency. Meanwhile, I washed, sterilized, and heated my jars and lids (I used half pint jars). Once my syrup had reached the thickness I wanted, I added a little vanilla extract (optional) and filled my jars.

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Turn down the heat to medium and simmer until the water has reduced by a third, about 20 minutes. Cover, remove from the heat and let it sit for 3 hours. Later on, discard the cobs and pour the liquid into a fine sieve sitting over a bowl; discard any solids. The volume of the water should be about 2 cups.

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Blanch corn cobs for 5 minutes. Then cut the kernels from the cobs. You can then use these kernels for canning, freezing or other recipes. The day I did this we had been freezing corn for the winter, and I just saved enough cobs to fill my stock pot. For each batch of jelly, use about 12 cobs and 2 quarts of water.

Canning Granny Corn Cob Syrup

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The 5 Best Corn Syrup Substitutes, Great Swaps For All Types of Baking

Corn Cob Syrup RECIPE🔽🔽🔽Start with 12 to 14 cups of strained water that corn cobs have been boiled in. Add two, 2lb bags, of brown sugar and 1/2 cup of mo.

corn cob on a field Stock Photo Alamy

Tips on Making Homemade Corn Syrup. use a heavy-duty nonstick saucepan. clip the candy thermometer to the side. do not stir again, the sugar will crystallize. brush down the sides (when it comes to a boil )with a pastry brush dipped in water to remove any crystals. do not stir this or it will become a cloudy mess.

Old Fashioned Corn Cob Jelly

Hey friends!As promised here is a quick recipe and review of corn cob syrup. I would 100% recommend giving it a try as I found it a great substitute for mapl.

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We started with about 1/2 - 3/4 of a 5 gallon bucket of sweet corn cobs. Put them in a stock pot and added enough water to cover them. Brought to a boil for a good 30 minutes, and then simmered for another hour.

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I then boiled it down for about one and a half hours until it reached a temperature of 220 degrees Fahrenheit. I removed the foam as it boiled. I used 8 cups of corn juice, 4 cups of brown sugar and about 1/4 cup of molasses and got nine 4 oz jars. I also canned 3 qts of just corn juice to use later to make more. I thought it was very good.

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This is SOOOO GOOD! Wow. I'm still impressed days later. We started with about 25-30 cobs of sweet corn cobs. Put them in a stock pot and added enough wa.