food blog
food blog
Honestly, I was really surprised when I first found out that you can make jam or preserves from corn. Up until then, the only corn-flavored treat I’d ever come across was ice cream, and I’d never even heard of corn jam! I just couldn’t imagine what it would taste like, so I decided to find out for myself. I stocked up on corn and got cooking. And you know what? It did not disappoint!
Remove the husks from the corn, stand the cob upright on its base, and use a knife to cut off the kernels. Make shallow cuts and slice gradually, layer by layer, to avoid accidentally cutting into the core. I ended up with 380 grams of kernels from two ears of corn.
Transfer the corn kernels to a saucepan and cover them with water. Bring the water to a boil over high heat, then reduce the heat slightly (to medium-high) and cook the corn until tender. Depending on the size of the kernels, this will take about 10-15 minutes (I cooked mine for 10 minutes and there was still some water left).
Let the contents of the saucepan cool slightly. Then, using a slotted spoon, transfer the kernels to a blender and blend until smooth (you should see some pale yellow flecks and bits of broken skins). If the mixture is too thick, add 1-3 tablespoons of the water from the corn.
Pass the corn mixture through a sieve in batches to make a smooth purée (I ended up with about 260 grams). By the way, I used the leftover pulp to make a vegetable salad with tuna—it turned out delicious!
Transfer the puree to a saucepan and place it over low heat. Gradually add the sugar in portions, tasting after each addition until you reach your desired level of sweetness. Once you’re happy with the taste, stir constantly to dissolve the sugar completely. After that, pour in the lime juice (I used concentrated juice).
At this point, the corn mixture will start to heat up and bubbles will appear. Reduce the heat to just above low and begin to simmer the mixture, stirring constantly.
I wanted to achieve a consistency similar to jam (so the mixture wouldn’t spread out too much), so I simmered it for about 20 minutes. If you prefer a more liquid texture (like a preserve), cook it for less time—about 12–15 minutes.
As the timer gets close to finishing, you can check the consistency using a saucer: drop a small amount of the corn mixture onto a saucer and tilt it almost vertically. If it doesn’t run, your jam is ready!
Transfer the finished corn jam into a clean jar with a lid and store it in the refrigerator.
I recommend serving this jam with tea or coffee, alongside toast and some creamy butter. Enjoy!
Servings10
Calories 609 kcal
Total Fat 4.6 g
Total Carbohydrate 143.3 g
Protein 12.2 g
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