Red Corncob Jelly
Red Corncob Jelly offers a vibrant, sweet-tart flavor from fresh corncobs, perfect for preserving summer’s bounty. Ideal for spreading or as a colorful condiment.
Ingredients
- 15 bright red corncobs ⓘ
- 3 cups corncob juice
Instructions
- Collect corncobs and cover with water.
- Boil slowly for 30 minutes.
- Remove corncobs and drain the juice.
- Add Sure-Jell to the juice and bring to a hard boil.
- Add sugar slowly and bring to a hard rolling boil; boil for one full minute.
- Pour the hot jelly into jars and skim off foam.
- Pour hot paraffin to cover and store.
Tips & Substitutions
For the best flavor, use fresh, bright red corncobs. If you can't find red corncobs, yellow or white corncobs can be substituted, but the color will differ. If you prefer a thicker jelly, you can adjust the amount of Sure-Jell, but be careful not to overdo it as it may alter the texture. Make sure to skim off all foam to achieve a clear jelly.
Serving Suggestions
Red Corncob Jelly pairs beautifully with fresh biscuits or toast for a delightful breakfast treat. It can also be served alongside savory meats like roasted chicken or pork as a sweet condiment. For a creative dessert, try spreading it on pancakes or topping vanilla ice cream with a spoonful. Browse more American recipes to discover other unique flavor combinations.
Storage & Reheating
Store the sealed jars of Red Corncob Jelly in a cool, dark place. Once opened, keep in the refrigerator and consume within a few weeks. If you want to keep it longer, consider freezing the jelly in airtight containers. To reheat, gently warm in a saucepan over low heat until spreadable, stirring frequently.
Nutrition & Diet Analysis (per serving)
Each serving of Red Corncob Jelly contains roughly 1451 calories, with 375g carbohydrates.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corncobs to make this jelly?
Yes, frozen corncobs can be used as a substitute. Just ensure they are fully thawed before boiling. The flavor might be slightly less intense than fresh corncobs, but the jelly will still turn out delicious.
How can I tell if my jelly has set properly?
To test if the jelly has set, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and doesn’t run, it has set properly. If not, continue boiling for a few more minutes.
What should I do if my jelly is too runny?
If your jelly didn't set properly, you can reprocess it. Pour the runny jelly back into a pot, add a bit more Sure-Jell, and reboil it for a minute. This should help thicken it up. Make sure to check the consistency again with the cold plate test.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).