Corn Cob Jelly.

Discussion in 'Geek Recipes' started by 1shot1kill, May 5, 2015.

  1. 1shot1kill

    1shot1kill Member

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    Okay, I reckon I've about got this corn cob jelly figured out. Last night I boiled a dozen cobs, but probably for too long as I only ended up with three cups of stock.

    Then I added 2 cups of jam setting sugar (sugar with added pectin) and one cup of regular sugar.

    Then I cooked it and gel tested it and the skin wrinkled a little, which is usually a good sign when I'm making jam. Last night I ended up with 4 x 250ml (1 cup/8ish oz) of jelly.

    But it didn't set up well enough for my liking, so tonight I tipped it all into a pot and cooked it for about another 10 minutes, testing it every five minutes. And it gelled up just nicely on the final test, so I fell that I've got it figured out.

    With the next batch (tomorrow night's effort), I won't boil the cobs for as long and I'll make sure that I only use jam setting sugar.

    I ended up with two and a half jars after cooking it again tonight, but that's okay. This is the very first time that I've made corn cob jelly.

    I used this recipe and modified it slightly to suit my needs. The taste is sorta like honey, only with sunshine added. :thumb:

    Here's last night's effort:
    [​IMG]

    And here's tonight's effort:
    [​IMG]

    [​IMG]
     
    Last edited: May 5, 2015
  2. doug81

    doug81 Member

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    interesting one, never heard of it - will add it to the list! :thumbup:
     
  3. Deidameia

    Deidameia Member

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    I know this might sound daft, but can you describe the taste?
     
  4. OP
    OP
    1shot1kill

    1shot1kill Member

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    I took it to work today and gave a few colleagues a taste without telling them what it was and most of them either said it tastes like honey or that it tastes like it has honey in it.
     
  5. scrantic

    scrantic Member

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    So what would you plan to use it with/do with it?
     
  6. Stone2x

    Stone2x Member

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    Do you put it on toast like other jams/jellys? Sounds interesting.

    I make chilli jam with a similar method.
     
  7. aXis

    aXis Member

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    I dont mean to be rude but it seems like diabetes in a jar - 3 cups of sugar to produce not much more than 3 cups of jelly. You'd want to use it sparingly! :)
     
  8. Stone2x

    Stone2x Member

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    That's how jam is made. You don't eat 3 jars in one go. You use it sparingly.
     
  9. aXis

    aXis Member

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    Yeah but jam has the slightly redeeming feature of having fruit pulp and fibre in it too.
     
    Last edited: May 7, 2015
  10. dillusional

    dillusional Member

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    lol aXis, but that doesn't change the fact that it has the same amount of sugar?
     
  11. pugsley

    pugsley Member

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    Jams are around a 50/50 fruit/sugar by weight. And most jam fruits are full of sugars anyway. Large amounts of sugar are unavoidable when making jams.

    I have never heard of or seen corn cob jelly though. Sounds interesting
     

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