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Corn Cob Jelly

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: The Midwest and Great Plains
Forum Discription: From the Land of 10,000 lakes to America's Breadbasket and from Beef Country to the Rocky Mountains
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4190
Printed Date: 28 March 2024 at 05:36


Topic: Corn Cob Jelly
Posted By: TasunkaWitko
Subject: Corn Cob Jelly
Date 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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Replies:
Posted By: AK1
Date Posted: 27 August 2014 at 13:29
Interesting. 


Posted By: TasunkaWitko
Date 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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