As summer reaches its peak, local farm stands burst with an abundance of fresh produce, tempting us with their vibrant colors and flavors. One such gem is fresh corn, offering not only its juicy kernels but also the potential to create a unique and delightful preserve: Corn Cob Jelly. In this blog post, we’ll explore the process of water bath canning this delicious jelly using locally sourced corn from your nearby farm stand.
Ingredients:
– Fresh corn on the cob (preferably from a local farmstand)
– Granulated sugar
– Lemon juice
– Pectin
– Water
Instructions:
1. Shuck the Corn: Start by shucking thecorn and removing the kernels. Set the kernels aside for another use, as we’ll be focusing on the corn cobs for this recipe.
2. Prepare the Corn Cob Stock: Place the corn cobs in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let the cobs simmer for about 30 minutes to extract their flavor.
3. Strain the Stock: After simmering, strain the corn cob stock through a fine-mesh sieve or cheesecloth to remove any solids, leaving behind a clear liquid infused with the essence of fresh corn.
4. Measure the Stock: Measure out 4 cups of the strained corn cob stock and pour it back into a clean pot.
5. Add Sugar and Lemon Juice: To the pot of corn cob stock, add 4 cups of granulated sugar and 1/4 cup of lemon juice. Stir until the sugar is dissolved.
6. Boil the Mixture: Bring the mixture to a rolling boil over high heat, stirring constantly to prevent scorching.
7. Add Pectin: Once the mixture is boiling, add a packet of pectin and continue to boil for 1-2 minutes, stirring constantly.
8. Skim off Foam: As the jelly boils, foam may form on the surface. Use a spoon to skim off any foam that accumulates.
9. Test for Gel Set: To test if the jelly has reached the desired consistency, perform a gel set test. Place a small amount of jelly on a chilled plate and let it cool for a minute. If it sets to your liking, it’s ready. If not, continue boiling and retest after a few minutes.
10. Prepare Jars and Lids: While the jelly is boiling, prepare your canning jars and lids by washing them in hot, soapy water and sterilizing them in a pot of boiling water.
11. Fill Jars: Once the jelly reaches the desired consistency, remove it from the heat. Carefully ladle the hot jelly into the prepared jars, leaving about 1/4 inch of headspace.
12. Process Jars: Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until fingertip tight. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
13. Cool and Store: After processing, remove the jars from the water bath and let them cool on a towel-lined countertop. As they cool, you should hear the satisfying “pop” of the lids sealing. Once cool, store the jars in a cool, dark place for up to a year.
Water bath canning corn cob jelly is a wonderful way to preserve the flavors of summer using locally sourced corn from your nearby farm stand. This sweet and unique jelly is perfect for spreading on toast, drizzling over pancakes, or gifting to friends and family. So, next time you visit your local farm stand and find yourself surrounded by fresh corn, consider trying your hand at making this delicious corn cob jelly to enjoy throughout the year.
