Recipes

Ingredients: half dozen raw sweetness corn cobs* one bay leaf one 6-oz packet liquid pectin (both lilliputian pouches) three cups sugar Directions: Place the corn cobs together with bay foliage inwards a heavy bottomed half dozen quart Dutch oven . Fill amongst water. Bring to a boil. Continue to boil for thirty minutes. Strain into a large mensuration cup. It should mensurate almost four cups. Pour the liquid dorsum into the Dutch oven. Add the saccharide together with pectin together with convey to a rolling boil. Boil until it "sets" into a jelly-like texture, but a few minutes. Ladle into jars, leaving a 1/4 inch headspace together with procedure fifteen minutes using the hot H2O method. Yield: half dozen 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 non an skilful corn cutter-offer, at that spot was around corn left on the cobs (mostly one-half kernels) which ...

Ingredients: half dozen raw sweetness corn cobs* one bay leaf one 6-oz packet liquid pectin (both lilliputian pouches) three cups sugar Directions: Place the corn cobs together with bay foliage inwards a heavy bottomed half dozen quart Dutch oven . Fill amongst water. Bring to a boil. Continue to boil for thirty minutes. Strain into a large mensuration cup. It should mensurate almost four cups. Pour the liquid dorsum into the Dutch oven. Add the saccharide together with pectin together with convey to a rolling boil. Boil until it "sets" into a jelly-like texture, but a few minutes. Ladle into jars, leaving a 1/4 inch headspace together with procedure fifteen minutes using the hot H2O method. Yield: half dozen 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 non an skilful corn cutter-offer, at that spot was around corn left on the cobs (mostly one-half kernels) which ...

Ingredients: half dozen raw sweetness corn cobs* one bay leaf one 6-oz packet liquid pectin (both lilliputian pouches) three cups sugar Directions: Place the corn cobs together with bay foliage inwards a heavy bottomed half dozen quart Dutch oven . Fill amongst water. Bring to a boil. Continue to boil for thirty minutes. Strain into a large mensuration cup. It should mensurate almost four cups. Pour the liquid dorsum into the Dutch oven. Add the saccharide together with pectin together with convey to a rolling boil. Boil until it "sets" into a jelly-like texture, but a few minutes. Ladle into jars, leaving a 1/4 inch headspace together with procedure fifteen minutes using the hot H2O method. Yield: half dozen 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 non an skilful corn cutter-offer, at that spot was around corn left on the cobs (mostly one-half kernels) which ...