Corn cob jelly PDF Print E-mail

Corn Cob Jelly

This is a Cherokee recipe which is light in texture and has a flavor similar to apple jelly.

12 ears fresh corn
4 cups water
4 cups granulated sugar
1 (3 fl. ounce) package liquid fruit pectin

Cut corn from the cobs and reserve for another use. Place cobs in water and bring to a boil. Cover and cook for 12 to 15 minutes. Remove cobs and strain liquid through cheesecloth or another filter. If necessary, add enough 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 minutes longer. Remove from heat, skim, and spoon into sterilized jars. Seal and store.

Makes 3 cups.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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