Corn cob jelly. Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Discard cobs; strain liquid through cheesecloth.

Create some people, cooking is indeed work which is quite simple. Besides they are indeed happy cooking and have will cooking that is quite, they are also creative in mixing each dish so that it becomes dish yummy. But there are those who cannot can cook, so they must search and see recipes that are simple to follow.

Corn cob jelly isn't often heard of and can get various reactions. Until you try it, you don't know what you're missing! SimplyCanning.com takes you through the process in this easy to follow guide.

You can make Corn cob jelly use 7 ingredients and 9 the steps. Here guides how you make it.

The main ingredient Corn cob jelly as follows:

You need 3 1/2 cups of corn cob juice (see below for directions).
Prepare 3 1/2 cups of granulated sugar.
You need 2 tsp of lemon juice.
Prepare 1 package of pectin (surejell).
Prepare 5 of mason jars.. 1/2 pint size.
Prepare of waterbath canner.
You need 5 of lids and rims for the jars.

I found this recipe over on dailydishrecipes.com. The author says the flavor of this unusual jelly is similar to honey. I can only imagine how good this would be on a fresh homemade biscuit or drizzled over a juicy piece of fried chicken. For years I have been throwing my corn cobs away.

How to Make Corn cob jelly

Start by saving 12 corn cobs.. I cut the raw corn from my sweet corn and use it for other recipes and save the cobs from that..
Place your 12 cobs into a large saucepot and cover with water.. water should cover the cobs completely... hard boil then for at least 30 minutes..
Remove the cobs and drain the liquid over a strainer and into a bowl.. this liguid is your juice.. you need 3 and 1/2 cups for one batch..
Pour the juice back into the cleaned pot and heat.. add 2 tsp lemon juice and I package of pectin.. bring back to a rolling boil and add your sugar stirring constant for 1 minute...
Ladle the jelly into hot jars leave 1/2 inch head space from the top of the jar then top with hot lids and the rings.. screw the ring down tight......
Place your jars into a waterbath canner with hot water.. the water should cover the jars at least an inch. Cover and boil for 10 minutes....
Put your jars on a counter or table with a towel underneath and leave for at least 24 hours to set.. you will hear small pop from each jar as they cool and seal...
Stores for up to a year... refrigerate after opening.....
Enjoy over toast etc....

Use your leftover corn cobs and make old school corn cob jelly. The sweet corn kissed jelly adds a layer of sweet corn flavor to your favorite biscuits, corn bread, pancakes or what ever you like! Pour into a large saucepan with pectin and bring to a rolling boil. Kickin' Corn Cob Jelly is a great way to use leftover corncobs. Anyway, back to the corn cob jelly recipe - sorry, I like my pots so much that I ran around chasing a rabbit for a moment - after the water and cobs boil, you will end up with a yellow corn water like you see in the photo above.