Our featured photo this week comes from Sugarcrafter, who blogs about canning and cooking projects. In her words:
“I just started my own business this year selling my jams & jellies at a couple local farmers markets. I had a fellow vendor ask me if I’ve ever tried corncob jelly, and since I had never heard of it, I just had to give it a try – I thought it was a great way to use something that would otherwise just go to waste; perfectly in the spirit of food preservation. I made mine with sweet corncobs, and it tastes a little bit like honey!”
Thank you for sharing your images and your stories with us, Sugarcrafter!
I’ve never heard of corn cob jelly but I’m interested, what do you use it on?
Kadee: I’m not sure! The photos in this column are from the folks on our Flickr page! –Jeanne
Hi, Kadee! It’s a sweet jam but delicate. It’s something you might use instead of honey on biscuits or breads. Thank you for asking!