If you've never seen my website, which likely you haven't, you are probably wondering why I would want to make horrific sounding food like "Beet Jelly". Well, that's the point.
From "Piggin Out", author Arlene Hoffman, 2002. The author is a cousin of my own cousin. I have to add that the women from this family can cook. I mean they CAN COOK. The recipes I chose to sample here aren't indicative of a lack of skill in the kitchen. Attend one Baptist wedding or funeral dinner in southern Illinois and you will be subject to a gorge-fest food orgy worthy of Henry VIII. I highly recommend it.
Lastly, I am SO making the corncob jelly when the corn gets harvested this fall. I can't wait.
Corn Cob Jelly
12 dried field corn cobs with "a good red color" about them
1 box of powdered pectin ("Sur-jel")
3 c. sugar
In a large pot cover the cobs with water and bring to a boil; allow to boil for 10 minutes. Strain liquid through a cheese cloth and measure 3 cups of the corn flavored water into a large pan. Add the pectin, bring to a boil and allow to boil for 5 minutes. Add the sugar, boiling 7 minutes longer "until the mixture sheets off a wooden spoon". Skim any foam off and pour into jelly jars. (Read up on sterilization of canning jars if you've never done it before. I'd hate to see you get corn-cob botulism)
Beet Jelly
6 c. beet juice
1/2 c. lemon juice
2 boxes pectin (Sur-Jel)
8 c. sugar
1 box raspberry Jello
"This can be made from beets when they get too large to can."
Clean, peel and slice beets before juicing. (Doesn't say how to juice a beet, but I guess you could use a juicer. Whether you need to cook them first, don't ask me! I usually roast my beets in the oven, and the skins come right off, and they are pretty juicy - so maybe give that a try then put them through a food processor and strain the juice off.)
In a large pan combine beet juice, lemon juice and pectin. Bring to a boil and add jello and sugar. Boil six minutes. Ladle into sterile jars and seal as is recommended. Makes 12 pints.
Zucchini Preserves
6 c. ground up zucchini (courgettes)
6 c. sugar
1/2 c. lemon juice
16 oz. can crushed pineapple
2 (3 oz.) boxes apricot jello
In large pan, cook first three ingredients at a boil for six minutes. Add the pineapple and jello. Pour into sterile jelly jars.
