This low sugar canning corn cob jelly recipe is perfect for the homesteaders who like to use EVERY part of a vegetable to create food storage. Once you have husked and cut away the corn kernels from the cob, there is always leftover pulp and juice waiting to be harvested. Run a butter knife across the cob to get “corn cob juice”.

For homesteaders it is extremely important to get the most out of everything they produce in order to keep costs down. One way that they do this is to grow as much of their own food that they can. They also try to find uses for what they have left over which includes composting and feeding organic materials like corn cobs to the livestock.

Making homemade jams, jellies and sauces are another big favorite of homesteaders. This recipe will actually kill two birds with one stone, make jelly from the empty corn cobs before they become food for the chickens.

Ingredients:

Non-GMO Corn Cob Juice

Organic Sugar

Pomona’s pectin

Citric acid

The recipe was created and shared in hopes to help the reader realize that there is a unique use for the empty corn cobs before they are used for livestock feed. Everything you will need you will probably already have in your pantry or can easily be picked up at a local market or grocery store. The recipe is really easy to read and is presented in a way that makes it very simple to make.

Benefits of reading and following the Low Sugar Canning Corn Cob Jelly Recipe

● Learn how to make an interesting new jelly to serve to your family

● The recipe includes a complete list of all the ingredients, supplies and kitchen tools needed

● It also has an easy to read and follow step by step instruction guide on how to make it

Click here to read about low sugar canning corn cob jelly recipe:

http://www.homesteadlady.com/corn-cob-jelly-low-sugar/