My older sister moved to Arkansas and lived there long enough to pick-up the Arkansas twang in her speech and how to cook some of those great Ozark dishes. When she moved back home and made several batches of corncob jelly, I thought she had been sipping on a little too much corn whiskey, until I tasted this delightful jelly.
I searched the Internet for the origin of corncob jelly but was unsuccessful in my quest. It does appear to have been around for some time and some suggest that it stems from pioneer days and the old adage of ‘waste not, want not’. It was also very popular during the depression era relating to the same adage; at least that is what my sister told me. So history tells us that the corncob had a more resourceful use besides being used as a replacement for when toilet paper was not available. Today corncob jelly is considered a delicacy in gourmet shops.
To me corn cob jelly tastes a like a mixture of honey with just a hint plum in it.
To make corncob jelly, you will need 12 to 14 red corncobs, six cups of sugar and two packages of Sure-Jell or fruit pectin. Using red corncobs will add the red color to the jelly. Break the cobs into thirds and put in a large pot. Cover with water, about nine cups and boil, covered for 30 minutes.
While the corncobs are cooking thoroughly wash, rinse and dry five pint size jelly jars and lids. Only use new canning seals for the jars and boil these also, leaving them in the water until ready to use.
After the corncobs have boiled for the allotted time, remove them from the pot and strain liquid through a piece of clean cheesecloth. You should have about six cups of liquid. Put this liquid back on the stove and bring to a full boil. Add the two packages of Sure-Jell and stir until completely dissolved. Next, gradually add the six cups of sugar and return mixture to a full rolling boil. Be sure to stir mixture constantly to avoid sticking or scorching. Boil for approximately three minutes.
Remove the pot from the heat and ladle hot liquid into the clean jars. Fill to within one-half inch of the top. With a clean cloth, wipe the brim of each jar to remove any particles that might prevent seals for sealing properly. Add sterilized seals to jar tops and then screw lids tightly over seals. You should hear the jars make a popping sound which means they have sealed.
My sister once mentioned making corncob jelly to some of her co-workers, but I guess they didn’t believe her either, as she found corncobs and stalks stuffed in her car one night when she left work.
Source: Carlene Welch
