Peach and Corn Cob Jelly

In the late summer when sweet corn and peaches are at their best, make this jelly and enjoy the taste of summer all year long. This jelly is fantastic paired with brie cheese, and the sweet buttery flavour from the corn cobs adds a touch of savoury sweetness to desserts as well.

Difficulty

Intermediate

Yield

Makes 4 250 ml jars

Ingredients

12 corn cobs, kernels removed for another use1 package 1 3/4 oz powdered fruit pectin3 ^1/2 cups sugar1 cup corn4 peaches, diced finely3 ^1/2 cups water from boiling the corn cobs

Equipment

Measuring spoonsMeasuring cupsMixing bowls of various sizesCutting boardChef's knifeSafe chopper (optional)Large potCandy thermometerTongsLadleTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel corn and set aside.

Dice peaches finely.

Measure sugar.

Bring corn to a boil in a large pot of about 8 cups unsalted water for 10 minutes.

Remove corn from the water with tongs, and measure out 3.5 cups of water. Discard the rest of the corn cob water.

Cut 1 cup of corn off of a cob of corn, and save the rest of the corn for dinner or another use.

Mix together peaches, corn, sugar, and corn cob water in a pot and bring to a boil. Stir occasionally.

When boiling, add the pectin and stir together well.

Cook the jelly until the temperature of the jelly reaches 220°F, and transfer jelly immediately to sterilized canning jars. Place lids on the jar immediately. Any jars that do not seal can be water bath processed for 10 minutes to help ensure they are sealed properly.