Yep, you read that right.
If you are anything like me, just those three little words strung together made me do a double take the first few times I saw them. But, I’ll admit, it struck unbelievable curiosity in me, too.
I saw the recipe last summer, about one week after I shucked and prepared a bushel of corn for the freezer. Talk about lousy timing! But, when corn came into season this year and there was an apparently good crop and everyone had it so cheap, I knew this would be my year….
Everything I read claimed it had a light honey flavor, or event hinting at apples. I didn’t get the apple flavor, but as the jelly boiled away on the stove, I began getting the wafting aroma of honey, so I got excited.
I got the jelly into the jars and out a little leftover into the fridge for a faster set. Then, I got to taste it….
t had a light, sweet, mild flavor, and yep, it was very much like honey. Its just awesome. I decided to make another double batch after my success with it so I would have a novelty to give away at Christmastime.
I of course cut the sugar significantly, and I am very happy that I did – I just don’t think it would taste nearly as good or the subtle honey tones would not be as prevalent if there was more sugar to overwhelm the batch.
It does take a while to set, so don’t get too discouraged if the jelly seems really runny the next day after its fully cooled. Mine only set firm quickly when cooled in the fridge, but does got some good gel to it after a few days. This could have something to do with less sugar and low sugar pectin, but I still like the flavor this way more than I am sure I would with all of the sugar from the original recipe.
If you want to give some jelly a try and are looking for something different, this could be just the ticket! After all. how often do you get to make something out of what you would otherwise just toss away once you got your true intended harvest? It made the whole experience that much sweeter to me.
adapted from food.com
Don’t forget to check out the rest of the other bounties below:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind fromWhat Smells So Good?
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam fromCookin’ Mimi
Strawberry Butter from The Urban Mrs
Other Outstanding Recipes:
Fireweed Jelly fromThe Foodie Army Wife
Flavoured Butters from Small Wallet, Big Appetite
Gravlax fromThat Skinny Chick Can Bake
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel
Fire Roasted Salsa fromPeanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) fromLa Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney fromFood Lust People Love
Traditional Escabeche (Pickle) fromBasic N Delicious
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