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Corn Cobb Jelly


12 ea                                      Corn cobs

2 ea                                        Bay leaf

2qts                                        Water



3 cups                                    Corn stock reduction

1¾ oz                                     Pectin

3 cups                                    Sugar



  1. Cover corn cobs with water, add bay leaf and simmer/reduce until well developed in flavor
  2. Strain stock and chill/reserve until needed


  1. Bring 3 cups of stock and pectin to a boil
  2. Add sugar all at once and simmer for 5 minutes
  3. Remove from heat and skim
  4. Use the plate method to test for a set and adjust pectin if needed
  5. Pour into canning jars using a funnel
  6. Process for eight to ten minutes in boiling water canner

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