Small Batch Corn Cob Jelly

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 29.1
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.2 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Small Batch Corn Cob Jelly calories by ingredient
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Introduction

Thanks to Pomona's Pectin, I was able to make this rich, flavourful jelly with less sugar using a mixture of stevia, agave and unrefined cane sugar. The secret is to really concentrate the corn stock first, which adds such a delicious golden colour! Thanks to Pomona's Pectin, I was able to make this rich, flavourful jelly with less sugar using a mixture of stevia, agave and unrefined cane sugar. The secret is to really concentrate the corn stock first, which adds such a delicious golden colour!
Number of Servings: 16

Ingredients

    2 cups concentrated corn stock
    2 tbsp lemon juice
    1 tbsp calcium water
    1 tbsp amber agave nectar or honey
    1 tsp liquid stevia
    ⅔ cup unrefined cane sugar (i.e. SucaNat)
    1 tbsp pectin

Tips

To make a thinner, "honey" like spread, reduce pectin and calcium water to tbsp and prepare as directed.

For corn stock: cover 6 shucked corn cobs (halved crosswise) with cold water and bring to a boil. Reduce heat and simmer 2 hours. Strain and return to the pot, boil ~30 minutes or until reduced and richly aromatic. Use in vegetable soups, to cook rice or for jelly!


Directions

Bring corn stock, lemon juice, calcium water, agave and stevia to a boil.
Mix the sugar and the pectin, then add to the pot and boil, whisking constantly, for 1 minute.
Ladle into jars and process 10 minutes in a waterbath.

Serving Size: Makes ~2 cups

Number of Servings: 16

Recipe submitted by SparkPeople user JO_JO_BA.

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