6 raw sweet corn cobs*
1 bay leaf
1 6-oz package liquid pectin (both little pouches)
3 cups sugar
Place the corn cobs and bay leaf in a heavy bottomed 6 quart Dutch oven. Fill with water. Bring to a boil. Continue to boil for 30 minutes. Strain into a large measuring cup. It should measure about 4 cups. Pour the liquid back into the Dutch oven. Add the sugar and pectin and bring to a rolling boil. Boil until it "sets" into a jelly-like texture, just a few minutes. Ladle into jars, leaving a 1/4 inch headspace and process 15 minutes using the hot water method.
Yield: 6 8-oz jars
*I used cobs leftover from making things like this. Not cobs I had eaten off of or were previously boiled/grilled. Because I am not an expert corn cutter-offer, there was some corn left on the cobs (mostly half kernels) which added flavor.
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.
My thoughts:Until I went to Nashville in May, I had only heard of corn cob jelly. Then I was served it with some fried green tomatoes and it was so good, I had to make it myself. I mostly came across recipes using seed corn but the jelly I had was definitely made with sweet corn so I came up with this recipe. I added the bay leaf to enhance the light corn flavor and I am glad I did. It cut the sweetness a bit and added even more of an herbal note.
PS: Today is National Can-it-Forward Day! The perfect day to can with friends.