Corncob jelly

We tried an old time favorite this weekend and it turned out great! Corncob jelly has been around for a long time, no you don't leave the corncob in the jelly jar, although I've heard of people doing that. It's made with the stock from corncobs though. Just another way to utilize everything from the vegetable or animal for that matter. How many of you make stock from Thanksgiving turkey carcass or make shrimp stock from the heads and shells? We do and it certainly adds a ton of flavor for future dishes.

We put a dozen of our corncobs in a pot, added water and then brought it to a boil. After 30 minutes we had the stock for the jelly, then we added sugar, pectin and put them in the canner for 10 minutes. The taste is sweet with a hint of corn and we made 17 jars.

The tomatoes have slowed down, although we still have 20 on the table, too much rain with too few consecutive sunny days. On average, for the last 10 years the second week in July is usually the time where we are inundated with tomatoes. 
Until then,the tomato sandwiches and salads filled with cucumbers and cherry tomatoes sure taste good!!