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

[Johnna Holloway]

Here's more recipes:

http://www.uga.edu/nchfp/how/can_07/corncob_jelly.html
http://www.bellevilleredhatsociety.org/files/corncobjelly.htm
http://web.extension.uiuc.edu/christian/extconn/i2608_556.html

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.

Johnnae


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?
>
>
>