this recipe is wonderful. it taste like honey and apples. it is great. thank you.
I have made this recipe for many, many years now. It was my grandmother's recipe in the beginning. Our whole family loves it. It tastes like apple jelly.
This was fun to make! Has a mild apple-like flavor. I let my cobs boil a little too long and had to add more water and start again, so next time I'd start with 6 cups of water. Not sure if this has enough acidity to be safe in a water bath, so I just refrigerated the jars. Thanks for sharing the recipe!
wonderful and it really does taste like apples, i like this recipe because your using everything you can from the ear of corn
Taste GREAT. We bought some of this at pigeon forge last year. I found a recipe, but i lost it before canning time. I made this three ways, First, just like the recipe says. Wonderful! Second, I remembered the other recipe i had, said to add 1 small box of red hots. I could'nt find them so i used 10 of the large cinnamon disc. I just desolved them in the 3 cups of hot juice then finished just like the recipe says. Third, I found the empty jar from last year and noticed it had apple juice as one of the ingredients. So i used 2 cups of the corn cobb juice one cup of apple juice and the 10 cinnamon disc in the next batch. It is all just great. I dont think this jelly can be bad.
A generous neighbor gave me a large batch of fresh sweet corn from his garden and after I'd frozen the kernels using How to Freeze Fresh Corn I had all those cobs left over and remembered seeing this recipe so decided to give it a try. I followed the directions and did add 3 drops of yellow food coloring just because I wanted to make sure it had some color. I did skip the straining part as I like the looks of flecks in my jellies. It turned out wonderful and from what I was able to taste on the spoon very yummy with that slight, sweet apple flavor. I did small jars as not sure how it would go over - but now know it'll be enjoyed and will be an interesting addition to my gift baskets.
Very good. I made this with a bunch of kids (15 yrs to 3 yrs) to show them you could use something that would normally be thrown away. I added the juice of one lemon (about 2 Tbls) and cut the sugar to 3 cups instead of 4. The amount of water to cover the cobs is WAY off. I used enough water to barely cover most of the cobs then measured out 4 cups to make the jelly. We did not strain thru cheese cloth because I liked the look of little corn pieces in the jelly. This recipe does not make a lot so we made 2 batches. Fun to make and tastes like a mild honey.
I actually took this recipe as a joke...the jokes on me...my whole family likes it...we made ours red because I knew my grandkids would eat it if it was red...I've been giving the stuff to everyone I know, including the Chef at Hy-Vee...I'm really glad I copied this recipe...Thank-you
delicious! Great on buttered toast!
I love this recipe! I've made jelly from lots of disgards, but I never thought about corn cobbs. It's really good. It reminds me of my apple peel jelly recipe. I will make lots of this jelly as gifts.