Stop throwing your corn cobs, make a vegan honey instead!
Sounds crazy, bit it’s not! This Vegan Honey tastes like bees honey but made from 100% plants, I mean Corn Cobs!!! Simple to make and you’ll be amazed with the result.
SCRAPPY DOESN’T MEAN CRAPPY
I love creating beautiful food from the ugly and discarded, the typically trashed ingredients that make up almost 50% of our nation’s landline. It’s inspiring to see the final result a real thick honey out of corn cobs.
WHAT INGREDIENTS DO YOU NEED
only 4 ingredients :
- corn cobs from 2 corn kernels
- cornstarch
- water
- sugar
HOW DOES IT TASTE
Actually you won’t believe it, it tastes actually nothing like corn. It is also knows as a corn jelly. This delicious Corn Cob Jelly is light, sweet and tastes a whole lot like honey.
HOW TO STORE
To keep it thick and not runny you need to store in the fridge.
WHY MAKING SCRAPPY COOKING IS GOOD
We should all supports sustainability and promote low food waste using food we have till the maximum if not all of it. Up your cooking game. Turning your food scraps into meals doesn’t just up the quality of your life; it improves the life of the planet.
TIPS FOR A SUCCESSFUL RESULT
You can freeze your corn cobs if you want to make a big batch, then allow boiling in water to let the flavor into the water.
Oh and one more fun little trick.
When I remove the corn cobs from the water, I allow them to dry out completely.
They make AWESOME fire starters for those fall campfires or fire pits.
THE CORN COB JELLY IS EXCELLENT ON:
- Toasts
- Pancakes
- waffles
- anywhere you would eat jelly or honey
WHAT IS THE SHELF LIFE FOR THESE VEGAN CORNCOB HONEY
Shelf life (for popped jars) is 1-2 years
How to turn Corn Cobs into Vegan Honey
Ingredients
- 12 corn cobs, kernels removed
- 1 package 1-3/4 ounces powdered fruit pectin
- 3½-4 Cups Sugar
- Pinch of turmeric or a drop of yellow food colouring
- 3½-4 Cups Of water from boiling the corn cobs
- Slurry made from cornscartch
Instructions
- Remove corn kernels from cobs and save for another recipe or use as a side dish for dinner.
- In a large pot, drop corncobs with about 6-8 cups of water; bring to a boil.
- Boil uncovered for about 10 minutes.
- Throw away the cobs and strain the liquid to remove extra pieces, etc.
- Reserve 3 1/2 cups of liquid. You can throw out the rest.
- Place the corn cob water back into the large pot and stir in the pectin. Bring to a strong boil.
- Add the sugar and bring back to a boil.
- Skim the foam off the top and add a few drops of yellow food coloring if you'd like.
- Ladle the liquid into jelly jars, leaving about 1/2 to 1 inch head-space
- Place the seal and rings on the jar and process the jelly in a water bath for about 10-15 minutes.
- Remove and set aside. As they cool, listen for the jars to pop.
- If for some reason they do not pop, just put that jar into the refrigerator and use it within 2 weeks.
- Shelf life (for popped jars) is 1-2 years
