Corncob jelly is a traditional preparation among the Cherokee, or Tsalagi, people. The sweet jelly, with a flavor and texture similar to honey, is made from boiled corn cobs with added water and sugar. The color of the finished jelly depends on the type of corn used. Red corn cobs were historically common, producing a red jelly, or a clear, golden color is derived from yellow corn. This recipe efficiently makes use of the non-edible corncob, leaving the kernels for other uses. In the Appalachia region in the American South, corncob jelly remains popular. It is known by several folk names, including “corncob honey,” “mock honey,” and “make-do jelly.”
Recipe Servings: 3
Directions
- Remove the corn from the cobs, cutting carefully close to the ear, and reserving kernels for other uses if desired.
- Place the cobs in a large pot with the water and bring to a boil over high heat.
- Cover and cook for 12 to 15 minutes.
- Remove the cobs and discard.
- Strain the cooking liquid through cheesecloth into a waiting pot or bowl.
- Place 3 cups of liquid in a saucepan, beginning with the cooking liquid and adding water as needed. Bring to a boil.
- Add the sugar and stir until dissolved.
- Stir in the pectin and cook for an additional 1 minute.
- Remove the pan from heat.
- Skim the surface of any impurities.
- Spoon the remainder into sterilized jars. Seal and store.
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