Try this Cherokee Corn Cob Jelly recipe, or contribute your own.
Suggest a better descriptionCut corn from cobs and reserve for another use. Place cobs in water and bring to a boil. Cover and cook for 12-15 minutes. Remove cobs and strain liquid through cheesecloth. If neccessary, add water to make 3 cups. Place liquid in a saucepan and stir in sugar. Bring to a boil and cook until sugar is dissolved. Stir in pectin and cook 1 minute longer. Remove from heat, skim and spoon into sterilized jars. Seal and store. Makes 3 cups. Source: Spirit of the Harvest
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Serving Size: 1 Serving (1366g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 3447 | ||
Calories from Fat: 43 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 65.9mg | 2 % | |
Potassium 1119.2mg | 29 % | |
Total Carbohydrate 877.4g | 258 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 866.4g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3447
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