Corn Cob Jelly

Southerners, in general, are not wasteful people.  Our ancestors gave us wonderful examples of making the most of what they had.  Have you ever heard of corn cob jelly?  The taste and texture is very close to honey. It's delicious on biscuits, toast or maybe these little spicy corn muffins?  The recipe for those will be posted as well.

Cut corn from a dozen or so ears and use them for another recipe.  

Get a large stock pot and put in the freshly cut cobs and cover with water.  Bring water to a boil and let boil for 10 minutes.

Discard the cobs and strain the liquid through several layers of cheese cloth.  Don't squeeze the cheesecloth, just let the liquid slowly drain through.  You should have close to 4 cups of liquid.  Add enough water to equal 4 cups.

Return the water to the stockpot and add a pouch of liquid pectin.  Bring the mixture to a full rolling boil. Add 4 cups of sugar all at once and stir constantly while it boils for 5 minutes.  

Remove from heat and quickly skim off the foam and discard.  

Ladle the jelly mixture into hot, sterilized pint or half pint jelly jars leaving 1/4 inch space at the top.  

Wipe the rims of the jars with a damp, clean paper towel and place hot, sterilized two-piece metal canning lids onto jars.  Process in a boiling water bath for 10 minutes.

Carefully remove the jars from the water bath and let cool.  As the jars cool, you'll hear the distinctive "POP" as they seal.  Store in a cool, dark cabinet.

This recipe was found in a cookbook with both covers and a lot of pages missing. It obviously was very old.  I can't give credit, because it was literally falling apart. I don't know the name or author of the cookbook.