Thursday, June 30, 2016

Corncob Jelly: A Tasty Maryland Recipe

Corn Cob Jelly

About the Recipe
The nature of this recipe and the fact that it is listed in the recipe as "An Old Eastern Shore recipe" suggests that it could go back to the early 20th century. Commercial pectin is used in the recipe; it was first developed in a liquid form in Germany in 1908 and a US patent for it was obtained in 1913.

Here is the recipe from "Bay Country Cooking" Compiled by the Homemakers of Anne Arundel County, Maryland (my own county of residence), 1978:

Notes on the Recipe:
  • This recipe yields about 4 cups (4 half-pint size jars)
  • The recipe as written doesn't actually gel. Therefore, some modifications need to be made:
    • Increase the amount of pectin to 2 ounces, or 4 tablespoons.
    • Increase the amount of sugar to 3 1/3 cups.
    • Increase the second boiling time to 20 minutes, or until the jelly reaches 220ºF, for a total of 25 minutes.
    • Use the largest cooking pan you own because this will bubble up a lot as it climbs in temperature.
Cooking the Cobs!

How to Use Corncob Jelly:
  • Use it as a glaze on poultry, fresh pork, or ham
  • Serve it with cheese and crackers
  • Heat the jelly, pour over a block of cream cheese and serve with toast points or any cracker
  • Serve on toast
  • Serve on corn muffins with butter

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