Making Jams and Jellies
with powdered pectin
To make corncob juice:
- 1 dozen medium-sized fresh red corncobs from field corn
- 2 quarts water
To make jelly:
- 3 cups corncob juice
- 1 (1¾ ounce) package powdered pectin
- 3 cups sugar
Yield: About 5 or 6 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
To Prepare Juice - Wash the corncobs and cut into 4-inch lengths.
Place in a large stockpot, add 2 quarts water or enough to cover, and
bring to a boil. Reduce heat and boil slowly for 35 to 40 minutes. Strain
the juice through a double layer of cheesecloth or a jelly bag. Allow
juice to drip through the cloth, using a stand or colander; do not press
or squeeze the bag or cloth.
To Make Jelly - Sterilize
canning jars. Measure 3 cups of corncob juice into a large saucepot.
(Water may be added if needed to make 3 cups liquid.) Stir in the pectin
and bring to a boil. Add the sugar all at once, and bring the mixture
back to a full roiling boil while stirring. Boil for 5 minutes. Remove
from heat; skim off foam quickly. Pour hot jelly immediately into hot,
sterile jars, leaving ¼-inch headspace. Wipe rims of jars with
a dampened clean paper towel; adjust two-piece metal canning lids. Process
in a Boiling Water Canner.
|Table 1. Recommended
process time for Corncob Jelly in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
Released by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D.,
Extension Foods Specialists. August 2003.
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