Corn Cob Jelly

| 9/26/2016 11:56:00 AM

Connie MooreIMG_0995

As noted in the September 14th issue of the Enon Eagle newspaper, we purchased sweet corn at the weekly farmers market. We used our corn cobs for corn cob jelly. It’s another old-time recipe that dates back to the 1800s. It is somewhat temperamental, like salt rising bread.

We have two jars of the golden syrup sitting on our shelf, waiting for a deep, wintery day when hot biscuits will benefit from the elixir. We say syrup because it didn’t set up like a firm jelly, even after boiling a second time. But not dismayed, we found that we weren’t the only ones with that problem. Googling the question of why it didn’t set up, we found a number of possible reasons. Not to worry, just eat it like honey!

In fact, one of its many names is "corn-cob honey," or "mock honey". Others are "corn-cob syrup" or "make-do jelly." It can be found in Appalachian states, the Dakotas, and in Nebraska history it is described as a substitute for honey or sugar. Of course, in pioneer times across the country, the saying "waste not, want not" was an absolute truism that was practiced for the good of the family and community.

As corn was harvested fresh for eating, those cobs were boiled down for the jelly. When drained, the cobs then went out for the chickens and hogs. Yellow or white cobs made the golden, honey-colored liquid. Red cobs made a pinkish to deep red hue.