[Sca-cooks] Corn cob jelly was Kitchen aid for corn cobs

Johnna Holloway johnnae at mac.com
Fri Jun 20 13:06:42 PDT 2008

Here's more recipes:


These call for field corn cobs. I can remember what was made
in rural Illinois decades ago was reddish in color so it might well have 
been red corn cobs being used.
One recipe I came across just now on the web called for yellow food dye 
but that seems wrong.


chawkswrth at aol.com wrote:
> Why not make Corn Cob Jelly?
> Just follow the Apple Jelly recipe on the Sure Jell package, and you will have a really good jelly that is corn sweet and corn tasty. 
> If I ever do it again, I will add mint...
> I used Silver Queen Corn. We had cut and scraped the cobs.
> We boiled the cobs for about 15-20 minutes and saved the liquid. What I did with the cobs was 'wring' them out, once they cooled enough to touch. I was greedy-I wanted all of the good stuff from the kernal. ;-)
> I used the liquid for the jelly, after filtering it through clean muslin.
> Since the cobs will be somewhat softened with the boiling, they can be easily chopped into pieces with a knife aand composted.?this is much easier then getting yourself in trouble with?your wife.
> Delurking Helen
> Who has been known to experiment with Olde Country Cooking a time or two...stewed neckbones, anyone?

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