I love a tried and true recipe that has stood the test of time. Maybe it’s that little bit of Appalachian pioneer in me that just draws me to those peculiar and sometimes out of the box ways to utilize home-grown ingredients. One of those being, Corn Cobb Jelly. The notion of deriving a deliciously sweet and apple-like flavor from a corn cobb may seem unorthodox, but it’s the ideal way to put all those leftover cobbs to good use during the summer canning months. Depending on the color and variety of corn, the color of the jelly can range from a faint yellow to a vibrant red. Basic canning techniques are all that you need to recreate the sweet taste of tradition through this easy to prepare jelly.
RECIPE: CORN COBB JELLY
Ingredients:
12 bright red corn cobs
6 cups of water, to yield
4 cups liquid
1 package fruit pectin
4 cups sugar
1 tablespoon butter
Red food coloring or beetroot dye
METHOD:
1. Sterilize jars, rings, and tips by placing them in a large pot and simmer in boiling water for 10 minutes while the jam is cooking.
2. Measure out 4 cups of sugar using a dry measuring cup and place in a separate bowl. *Reducing the amount of sugar will result in jelly failure.
3. Thoroughly wash corn cobs and remove any debris such as silks or stalks. Drop cobs in a large pot with 6 cups of water. Bring to a boil. Boil uncovered for 10-12 minutes.Throw away the cobs and strain the liquid to remove any extra pieces. Reserve 4 cups of liquid.
4. Return the reserved liquid to the large pot and add 1 package of fruit pectin. Stir in butter to reduce foaming while cooking.
5. Bring the mixture to a rolling boil over high heat, stirring constantly. (A rolling boil is one that does not stop bubbling when stirred.)
6. Add sugar and return to a rolling boil and cook for exactly 1 minute. Remove the mixture from heat and if necessary, remove any foam with a large spoon. Add in a few drops of food coloring to achieve the desired color.
7. Using a ladle, immediately fill the prepared jars, carefully filling each 1/4 in from the top. Wipe away any excess from the threads. Place the tip, and firmly screw the jar ring onto the jar.
8. Place jars upside down on a towel and allow to sit for 5-10 minutes. Flip over and allow to cool completely. Jars will begin to seal themselves, and a “popping” noise will be heard. Store prepared jellies in a cool,dry place. 
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Enjoyed your presentation on canning yesterday at The Country Living Fair. Appreciated the samples of your corn cobb jelly and peach jam!