Jam Exchange 2012!

This summer has definitely been one for the record books. Extreme heat, drought, and a very poor growing season all combined to make this summer.....not very fun for canning.

For the past few years, I have been participating in Steph Chow's Jam Exchange, and it is SO. MUCH. FUN. What a good excuse to gather produce from the garden, make something lovely out of it and send it off to someone you've never met? And THEN! When that long-awaited mystery package arrives at your doorstep...well....its kind of like Christmas in July. Ok, technically September, but you get the idea.

Luckily, I got an early start to my jamming this year and finished off my first batch in May, before the heatwave crippled the entire midwest. Somehow I managed another batch in June, and then, just this last weekend, the third - an experiment. I have to mail my package fast, before I give the rest of my goodies away to family and friends!

I hope my jammy exchange partner (check her out at Blondie's Cakes!)enjoys the package heading her way on Monday, with one jar each of my Piña Colada (recipe here), Mango Habañero (recipe HERE), and the new experiment - Corn Cob Jelly! (recipe below!). I had so much fun putting these together, two long time favorites in this house and a new addition to the menu.

Corn Cob Jelly
12 large ears of corn
2 quarts water
2 tablespoons lemon juice
1 package powdered pectin
3-4 cups sugar
 
Cook corn; cut kernels from cobs and store for another use. Measure 2 quarts water into a large pot; add corn cobs.

Bring to a boil; boil hard for 30 minutes. (If you had the pot covered when you brought it to a boil, take the lid off now. Boil it down uncovered for a more concentrated result.) Turn off heat and remove cobs. Strain corn liquid through cheesecloth or a fine mesh strainer if you like a clear jelly. (I prefer to leave the corn bits in there! I didn’t strain it.)

Measure remaining corn liquid. I got a little over 3 1/2 cups corn liquid after it boiled down. Return liquid to the large pot. Stir in lemon juice and pectin. (Add a dab of butter to prevent foaming.) Bring to a boil. Add sugar cup per cup to match the measure of your corn liquid. Stir to dissolve sugar. Bring pot to a rolling boil. Boil hard one minute, stirring constantly. (I probably boiled mine for five minutes at this stage because the first batch I tried never set up very well.) Remove from heat. Ladle hot corn cob jelly into hot jars. Adjust lids and bands. Process in a boiling water bath for 10 minutes.