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first my days have been completely in taking care of Sammy in his final days here with us in this world so this got shoved back..again...some more...
Corn cob syrup and jelly...
don't matter which one you are going to make both start the same.
12 corn cobs that have had the corn cut off...I used ones that I cut off the corn for freezing.
6 cups of water to cover corn
bring to a boil and simmer for 30 min.
strain (I don't strain because I like corn particals in my syrup and jelly)
now here is where the difference lies....
FOR JELLY you need to have 3 cups of corn juice so if there is not enough "juice" add water until you have 3 cups. Add 1 pkg of pectin and bring to a rolling boil.Stir in 3 cups of sugar and boil for 2-3 min or it reaches jelly stage.Pour in to clean jelly jars and process in canner according to the same directions as apple jelly.
FOR SYRUP measure what ever corn juice there is...for light syrup add 3/4 cup of sugar, medium syrup would be 1 cup of sugar and heavy syrup would be 1 1/2 cups of sugar. Bring to a boil and reduce to simmer for 10 to 15 min until all sugar is dissolved.
process in canner same as apple jelly.
I do use corn cob jelly and syrup on corn bread or Mexican desserts...
I will note here that any time I have a jelly that doesn't set...it gets used as a syrup instead.