Thursday, October 17, 2013

Corn Cob Jelly

This is about as Cherokee (Tsalagi) as you can get.  The original recipe called for red corn cobs, like those above, which gives a red hue (perfect for a vampire theme for a day in the countdown to Halloween); but more modern recipes use fresh corn cobs, that will give the jelly a clear to yellow hue.  If you wan the red color use a vegetable red dye or some native Cochineal.

Corn Cob Jelly (Original Recipe)

12 red corn cobs, broken
3 cups sugar
1 package powdered pectin
6 cups water

1.  Boil the corn cobs in the water for at least 30 minutes, cool and strain.

2.  Add the sugar and stir well to star dissolving it.  Bring this back to the boil and allow the sugar to dissolve completely for 3 minute.  Then add in the pectin and bring back to a boil, cook for 1 minute at full rolling boil.  Remove from heat and skim.  Pour into sterilized jars and either seal with paraffin or sterilized lids.

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