Phoenix Bird


Corn Cob Jelly 1 Dandelion Jelly Rhubarb Jelly
Corn Cob Jelly 2 Peach-Plum Jam Sassafras Jelly

Tastes similar to very mild honey ...
12 medium sized red corn cobs 2 quarts water
1-1/4 ounce package powdered pectin 3 cups sugar
Wash cobs and cut them into fourths. Put them in a large dutch oven or pan and bring them to the boil. Lower the heat and simmer for 40 minutes. Strain the juice and measure 3 cups of it into a large pan. Add the pectin. Bring to a boil and add sugar. Bring to the boil again, continue boiling for 5 minutes.

Skim the foam from the surface. Pour into sterilized jars, add lids and rings. Invert jars to cool and seal.

From The 20th Century Homekeeper

Old Mom

You do these with or without pectin.. as you like. Personally, I don't have the patience unless it has a box of pectin.. but it is up to you. Also, after made, put in sterilized jars and lids, process in a boiling water bath for at least 10 minutes (that is 10 min. of the water at a rolling boil with a lid on and the jars in a wire basket inside the boiling water... OK?)


Boil 12 bright red corn cobs in 3 pints water for 30 minutes. Remove from heat and strain. If needed, add enough water to make 4 cups liquid. Add one package fruit pectin and bring to full boil. Add 4 cups sugar and boil 2 or 3 minutes until jelly stage.

This jelly taste a lot like apple jelly and has an attractive red color.


Wash, peel and pit 4 cups peaches and 5 cups red plums. Cut fruit into small pieces and place in a large pot. Add 8 cups sugar and 1 thinly sliced lemon, stirring well into mix. Boil rapidly, stirring constantly until jellying point is reached, or until thick.

Remove from heat, skim and stir alternately for 5 minutes. Ladle into hot jars; seal.

Yield: 12 half pints. The blending of the two fruit flavors and lemon is the secret of the wonderful flavor.


Wash and cut rhubarb into 1 inch lengths. Place in preserving kettle. Add enough water to prevent from sticking. Cook slowly in covered kettle until soft. Strain through jelly bag. Measure 1 cup juice, add 2T granulated pectin and stir vigorously. Bring to boil. Add 1 cup honey and continue to boil until jelly test is secured.


Boil sassafras roots 1/2 hour and strain. Measure 2 cups of this tea into pan. Add one package of powdered pectin and just barely bring to boil. Add 3 cups honey and 2T of sassafras root bark that has been grated to a fine powder. Simmer 6 minutes.

If anyone out there has some sassafras root bark to share.. please let me know.


Old Mom

1 pint dandelion blossoms 4 cups of sugar
1 quart potable water 1 box Pectin
Strainer Non-copper pot

Gather up about a pint of Dandelion Flowers. Make sure you pop the heads off the green bulb at the back. While you are doing this, put about 5 pint Mason Jars in the oven for 350 for a half-hour. Put the lids on to boil. Boil a Quart of water. After it has boiled, put the dandelion blossoms in the water, and allow to steep, about 15 min. Strain the blossoms out of the water, keeping the water and discarding the blossoms, so it is in a 'tea' state. Take this tea and boil it, then add it to the Pectin to the boiling mixture and stir, boil for a minute. Add 4 cups of sugar, boil for probably 2 min or more... 'til you have a boil that can't be stirred down. It should be a low foam, so you probably won't need to add any butter to act as an 'Anti-foam' agent like in berries jellies. Pour mixture into hot jars, cover with sterile lids, put in a boiling water bath for 25 minutes. Wipe off jars, label with date, done. I always take on jar to put in the fridge to see if no jells. If not, reprocess and add more pectin, or use as a honey. You can do almost any edible blossom in place of dandelions. The critical factor is getting the green part off, not easy on some blossoms. Dandelions are easy in this manner, and plentiful in almost any climate. If you look in the archives, it has 2 recipes as the subject.