Author Notes
I originally saw a recipe for Corn Cob Jelly on "Chickens in the Road" blog and I thought it would be a wonderful base for a pepper jelly. I love the heat and the honey-like sweetness from the corn cobs. I serve this jelly on crostini with homemade ricotta. It is also great melted and brushed on roasted chicken. It's a perfect way to keep from wasting delicious corn flavor from the cobs! —AmazonVal
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Ingredients
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12
corn cobs (cut off kernels and set aside for another use.
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1
orange bell pepper, seeded and finely minced
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4
orange habanero peppers, seeded and finely minced
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2 quarts
filtered water
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3-4 cups
sugar
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2 tablespoons
bottled lemon juice
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1
envelope liquid pectin
Directions
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Place 2 quarts of filtered water into a large pot. Add corn cobs and bring water to a rolling boil. Boil, uncovered, for 30 minutes. Turn off the heat and remove the cobs.
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Strain the liquid through cheesecloth or a fine-mesh strainer into a large measuring cup. Note the amount of liquid, there should be approximately 3 1/2 cups. Measure an equal amount of sugar and set sugar aside.
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Pour the corn liquid back into the pot and add the minced peppers and lemon juice. Bring the mixture to a boil and cook for 10 minutes, stirring occasionally.
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Add the sugar and bring the mixture back to a rolling boil. Stir gently to dissolve sugar. Be careful not to stir too hard as this can create bubbles in your jelly. Add the liquid pectin and stir gently to incorporate. Boil for exactly one minute, then turn off heat.
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Pour jelly into hot, sterilized half-pint canning jars to within 1/4 inch from the top. Wipe the rims with a moist paper towel and place the canning lid and ring on the jar. Tighten the rings only until you meet resistance. Process in a hot water bath for 10 minutes.
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