Waste not want not was a very important way of life back in the day. It was imperative to make the most out of every bit that you had.
I never remember my grandmother hauling garbage cans to the road, because there was no waste in her house. Now most houses have one or two garbage cans out front on pick up day.
Last week I was telling a friend about all the grapes hanging on the vines and how I really hated to see them go to waste.
She said, well…. “waste not want not” So, I got busy canning more grape jelly.
I will admit that it doesn’t come naturally for me to think “what else can I do with this”. I sometimes struggle when a situation calls for ideas outside the box, or an improvisation. This is because I like a plan and I am not always the most patient person. 😉
Sometimes I get so eager to get so much done that I forget to stop and enjoy the process or think outside the box of how can I make this even better.
So, when my friend said “waste not want not” it stuck with me.
Take a look at my latest waste not want not project.
Take a guess at what it is.
Go ahead, I’ll wait🙂
It’s corn cob jelly Y’all!
Now, I know how crazy that sounds but hey, why not?
Remember I told you about me canning all that corn this past weekend?
I saved the cobs, cooked them overnight in the crock pot to get a beautiful golden corn broth.
Look at that color in those jars. That lovely golden yumminess!!!!
Oh come on, I know you’ve sucked on a corn cob after eating it to get the sweet juice out of it. Everybody has. I know you know what I’m talking about….
Anyway, once you’ve got your corn stock made all you do is bring it to a boil then add pectin and sugar and you have a golden jelly that is a very strong resemblance to the taste of honey.
Once I finished this batch I was so excited that I immediately started jotting down ideas on what type of herbs I could use in it. For example maybe a rosemary thyme jelly or maybe a lemon or orange citrus hint to it. I think that would be lovely too.
This corn cob stock would also make a great starter for vegetable stocks or chowders and soups. Endless possibilities here Y’all.
I think waste not want not worked out pretty good here.
Now, I need to go make some biscuits for this jelly. YUM!
Corn Cob Jelly Recipe
- 3 cups of corn cob stock
- 1 box of fruit pectin
- 4 cups of sugar
Pour corn stock into a heavy bottom pot and add fruit pectin, stirring frequently on medium heat, bring to a boil. Continue to stir the mixture and add sugar, return to a boil on medium heat, boil for 1 minute. Ladle the VERY HOT mixture into jars and water bath for 5 minutes.
That’s it! How easy is that?
This jelly is a great starter recipe for a beginner canner, or for kids too.
What a sweet way to start your canning hobby.
Till next time,