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Corn Cob Jelly

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TasunkaWitko View Drop Down
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    Posted: 26 August 2014 at 19:25
From the Germans from Russia Foodways and Traditions Facebook page:

Quote CORN COB JELLY is an old recipe. Its taste is compared to honey or apple jelly. I've seen recipes in German-Russian and depression-era cookbooks but I'm pretty sure that it isn't a heritage recipe brought from Russia. 

Photo Credit: The Amish Recipes Facebook Group


Corn Cob Jelly

12 corn cobs
1 pkg. powdered pectin
1 Tbsp. lemon juice (optional)
6 cups water
3 cups sugar

Take dried corn on the cobs (preferably red ones). Shell the corn and use just the cobs. Rinse them to get rid of any chaff. Break them in half. Boil them rather gently for about 30 minutes. Strain the juice. If you do not have 3 cups, add water to get that amount. Add the pectin and bring to a boil. Add the sugar and stir to dissolve. Bring to a boil again and boil 1 minute or until it gels. Skim. Pour into sterile jelly jars and seal. 

Recipe: "Food 'N Customs - Recipes of the Black Sea Germans", published by the Germans from Russia Heritage Society (GRHS), Bismarck, ND, page 118.
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 27 August 2014 at 13:29
Interesting. 
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 September 2014 at 13:14
I'm going to see about getting fresh local corn and trying this, after cutting off and freezing or canning the kernels....
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