Fourth Grade Field Trip
Students visit Stuhr Museum in Grand Island, NE
Pioneers traveling along the Mormon Trail did not have all the modern kitchen
appliances that we have today. Prepared foods and frozen foods did not exist: no
microwaves, and certainly no picking up a pizza for dinner! Most of the pioneers'
cooking was done in the morning or in the evening during supper.
Aunt Annie's "Make Do" Corn Cob Jelly
12 cobs of red field corn
1 (1 3/4 oz) package powdered fruit pectin
4 cups sugar
1. Remove the kernels of corn from the corn cobs
2. Boil the cobs in water to cover, for 20 minutes
3. Drain the liquid through a jelly bag or cheesecloth
4. Measure 3 cups strained liquid into a large saucepan
5. Stir in pectin
6. Bring to a full, rolling boil, then add the pre-measured sugar all at once
7. Bring again to boiling, stirring until the sugar is dissolved
8. Boil hard one minute or until jelly sheets between the tines of a fork
9. Remove from heat, skim, and seal in hot, sterilized glasses
This is a clear jelly, tasting a little like mild honey. It can be tinted, if desired, with food coloring.