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Small Batch Corn Cob Jelly Recipe

Ingredients

How to make it

  • Bring corn stock, lemon juice, calcium water, agave and stevia to a boil.
  • Mix the sugar and the pectin, then add to the pot and boil, whisking constantly, for 1 minute.
  • Ladle into jars and process 10 minutes in a waterbath.

  • To make corn stock:

  • Cover 6 shucked corn cobs (halved crosswise) with cold water and bring to a boil.
  • Reduce heat and simmer 2 hours.
  • Strain and return to the pot. Boil about 30 minutes or until reduced and richly aromatic. Use in vegetable soups, to cook rice or for jelly!

  • Option:

  • To make a thinner, "honey" like spread, reduce pectin and calcium water to ½ tbsp and prepare as directed.

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  • jo_jo_ba 9 years ago
    Amount Per Serving (2 tbsp)
    Calories: 29.1
    Total Fat: 0.0 g
    Cholesterol: 0.0 mg
    Sodium: 0.2 mg
    Total Carbs: 7.1 g
    Dietary Fiber: 0.0 g
    Protein: 0.0 g
    Was this review helpful? Yes Flag

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