I am very new to canning (I love it) and have been canning food stuff for gifts. I picked up some sweet corn at the farm (some of the best I’ve ever had) and canned corn relish and had the cobs left over. Looked into what I could do with them and a jelly recipe popped up. Why not, doesn’t seem terribly difficult.
Well, it was a show. First, I could not believe how jelly ended up everywhere. Lol.
Biggest issue is the little specs of pectin. What did I do wrong? It doesn’t dissolve? The recipe called to put all ingredients and being to a boil. I whisked like a mad woman for 10 mins and it helped, but they are still there. Is there a technique to use?
Here’s the recipe:
12 corn cobs, boiled, strained thorough fine mesh strainer.
3 cups corn cob juice
4 cups sugar
5 tbsp pectin (low sugar)
The color was originally this beautiful light yellow. I added Suregel, didn’t have enough so I added Ball pectin. The Ball pectin is a darker color so it changed the color to more of a golden color. I didn’t think it would be a thing, but makes sense.
Any advice is appreciated. I’m going back to the farm today to buy more corn. The jelly tastes like Corn Pops cereal and I’d like to give them as gifts for my family. It set nice, so that is a plus!
by sekprintgirl
2 Comments
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Did you whisk the dry sugar and pectin together before adding to the liquid, and then add slowly and rapidly stir while adding?