I've tasted corn cob jelly, one of the vendors at the farmers market makes it, and to me it tastes like nothing. There isn't much nutritional value either, one would suppose. It seems like just canned gelled sugar. If the husks are from red field corn you can dry them and use them to make tamales. I don't think it works for sweet corn though, which I assume you have. The same is true in the recipe on the NCHFP website - it also says to use red field corn cobs - so, it does not say to use sweet corn cobs. I don't use the cobs for anything but the neighbor's chicken feed fun and husks go into the leaf shredder for composting. I don't like using the cobs in soup bases because the cob imparts a musty smell and taste, in my opinion. You may like it, or not. I suggest you try a bit before spending much more effort trying to keep your "harvest" if it is not to your liking. Nancy Here is a link that might be useful: NCHFP Corncob Jelly Recipe

What I can't understand is why anyone would waste the time making or eating it. I think it is one of the old never-waste-anything recipes from pioneer days, an excuse to eat sugar water. Plus it is supposed to be made with old red cob field corn, not sweet corn cobs. Because all you are actually canning is flavored water. The instructions make it very clear that you cannot squeeze or press the cobs and must allow free, well-strained dripping only. In other words there is a high level of air and O2 exposure. Dave Here is a link that might be useful: Corn Cob jelly - NCHFP

Thanks gardengrl - I saw the thread on Harvest first, then looked at your blog (bookmarked it) but I want to use lemongrass, not something as tender as basil, and also wanted to make it within the week not wait a couple of weeks (was going to try to sell this at market next week - the last market is Sept 30). I'm still struggling with how much lime juice, vinegar (and what type) and "tea" if I do it that way. I do think lemongrass tea would be faster than lemongrass sugar, though I will still experiment with the sugar on my own next month. BTW, I did see another blog (something about Kitchen Gardeners) that used the tea rather than the vinegar, that's what I was wondering about, I guess it's safe as long as you acidify the peppers, though she didn't post a recipe. Your method is definitely safe, just was going to take too long for me. Though I don't mind having some pepper vinegar around the house either! What type of vinegar do you suggest for the infusion (may mix it with a different type in the jelly)? I figured I'd whizz the peppers in the vinegar to chop, they're too tiny to chop by hand and definitely can't deseed. Maybe add a teeny bit of garlic to the vinegar though I don't want TOO much going on in terms of flavor. I'd like to keep it nice and clean and fresh-citrusy tasting with that heat from the peppers. Like my favorite Thai chicken soup. I used the powdered pectin for the jalapeno jelly, it worked fine (though set up a little fast - may try only 3 Tbsp next time instead of almost 4 but I just used what I had left in the box). One of the jars has little bubbles coming up from the pepper pieces - it set up too quickly - must have been the last jar. I generally try to avoid commercial pectin, but wanted to try this and get something that set up quickly enough to sell within a week. Plus save my homemade apple pectin for fruit jellies. For the Thai pepper jelly (which I'm thinking would be great as a glaze on chicken or a dipping sauce for coconut shrimp) I'm trying not to introduce the apple flavor.

I make corn chowder....but I don't boil the cobs, I use chicken broth as a base. I don't like the flavor you get when you boil corn cobs....don't like corn cob jelly and if corn sits in the boiling water, or worse yet on a steam table too long, I can taste the cobby-ness. My soup is pretty straight forward....sautee onions, celery garlic( always garlic!) and diced green peppers in as little butter aas you can so it doesn't burn....add corn you have cut from the cob, chicken broth and simmer until all is well cooked.....about 45 minutes. If you want to make a more chowder-like soup, sautee in more butter and add an equal quantity of flour( equal to the butter you used), stir, and whisk in some broth....and add diced potatoes....I use russets because I want them to fall apart. Cook until the potatoes pretty well fall apart....stir in some cream and garnish with a lot of chopped parsley, chopped chives and popped corn...or bits of pretzel sticks.