Posted in Canning & Preserving, From Scratch, The Hungry Hen, Uncategorized

Corncob Jelly & Molasses

P9030473.JPGWhat in the world do we do with all those Corncobs? I was giving them to the hogs but after catching glimpse of two Amish Recipes, I’m now thinkin’ twice.

Corncob Jelly

  • 12 Freshly Shelled Corn Cobs
  • 3 Pints of Water
  • 1 pkg. Of Sure-Jell
  • 3 cups of Sugar
  • Red Food Coloring

Heat 3 pints of water. Break Cobs into small pieces and add to hot water. Boil for 35 minutes. Strain 3 cups of Juice. Add Water to make 3 cups if need be. Add Sure-Jell and sugar. Bring to another boil for 3 minutes. Remove from heat and add a few drops of red coloring. Pour into Jars and Seal in a Hot Water Bath for 5 Minutes.

Corn Cob Molasses

  • 15 Clean, Fresh Corn Cobs Broken up
  • 1 gal water
  • Sugar
  • Red Food Coloring
  • ½ gal light corn syrup
  • ¼ tsp. Baking Soda to keep it from sugaring

Bring Cobs to a boil. Boil 2 minutes or until water is pink or amber colored. Strain and measure water. Add as much sugar as measured water. Bring to a boil until thickened. Add corn syrup, vanilla, red food coloring and baking soda. Check occasionally by taking out ½ cup and cooling to see the thickened consistency.

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