Growing Chefs! Ontario Peach and Corn Cob Jelly
Peach and Corn Cob Jelly
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Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Peel corn and set aside.
Dice peaches finely.
Measure sugar.
Get Cooking!
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.
Growing Chefs! Ontario Recipe
Peach and Corn Cob Jelly
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Peel corn and set aside.
Dice peaches finely.
Measure sugar.
Get Cooking!
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.