12 corn cobs, washed and broken with corn removed, 3 qts. water,
1 Pkg Sure Jell, 3 cups sugar, 1/4 cup orange jello
Simmer cobs in water for 30 minutes. Drain and strain. Add water if necessary to make 3 cups of liquid. Add Sure Jell and bring to a boil. Add sugar and jello and boil rapidly for 2 to 3 minutes. Pour into sterile jars and seal.
From Harvest of the Garden, Favorites from an Amish Kitchen
This blog is dedicated to the ancient art of freezing and canning. Occasionally I'll post recipes from the book, 'Farm Journal - Freezing and Canning Cook Book', (Prized Recipes from the Farms of America), edited by Nell B. Nichols. My edition was published in 1973. This book is out of print, but used copies may be found on Amazon and places that carry used books.
Sounds tasty :)
ReplyDeleteI thought it was an interesting use of an agricultural waste product.
ReplyDeletenever heard of putting jello in the recipe before and I have made corn cob jelly for almost 40 years
ReplyDelete