Corn Cob 'Jelly' Made The Old-Fashioned Way

2008 - Volume #32, Issue #1, Page #09

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Three decades after he won first prize at a high school competition, an Atlantic, Iowa, man started marketing his corn cob sweetened spread - made the old-fashioned way.
    "It's 100 percent natural," says Randall Krogh, about his product. "It's really a spread as opposed to a jelly, with a lower sugar content (10 grams compared to 13 grams)."
    Customers like what they read on the label - no sodium or cholesterol, 4 percent carbohydrates and 42 calories per 1 Tbsp. serving - and many are surprised at the good flavor. It's the same reaction fellow students had when Krogh first made corn cob jelly for a high school project.
    "When I told everyone what I made, they laughed me right out of the classroom. They had a taste contest the next day, and the faculty chose it for first prize. I sold four jars."
    Krogh forgot about the incident until a few years ago when he read an article about how the University of Nebraska's Food Entrepreneur Assistance Program helped a woman develop and market her own spaghetti sauce. Krogh applied for the program and in 2006 started selling his revised recipe - a corn cob spread - through his website and local grocery stores.
    "If it wasn't for the university, I'd still be at my stove," Krogh says.
    He buys the cobs from four local farmers who harvest corn on the ear. After the corn is shelled, Krogh buys a load of cobs. He stores them in perforated plastic bags to keep them dry until needed.
    A local processing plant makes the spread. They boil the cobs, strain the chaff and debris with a fine mesh, add sugar and pectin, following Krogh's directions.
    It takes about 15 lbs. of cobs to make 150 8-oz. jars of spread, he says. He separates white and red cobs.
    "White tastes like apples and honey," Krogh says. "Red tastes like apples and honey with a dash of cinnamon. It's got a little bolder flavor."
    Baby Boomers and older people remember their mothers making it, while younger customers are usually amazed how good it tastes, Krogh says. He has been surprised how customers use the spread - on pancakes and biscuits, meat marinades and glazes, dipping sauces, and as a baked bean and barbecue ingredient.
    At $6/jar, Krogh says his spread is more expensive than other jelly products, which are higher in sugar.
    Contact: FARM SHOW Followup, Randall Krogh, Krogh Family Farms, P.O. Box 128, Atlantic, Iowa 50022 (ph 712 249-9083;
info@kroghfamilyfarms.com; www.kroghfamilyfarms.com).

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Corn Cob Jelly Made The Old-Fashioned Way FARM HOME Food Three decades after he won first prize at a high school competition an Atlantic Iowa man started marketing his corn cob sweetened spread - made the old-fashioned way It s 100 percent natural says Randall Krogh about his product It s really a spread as opposed to a jelly with a lower sugar content 10 grams compared to 13 grams Customers like what they read on the label - no sodium or cholesterol 4 percent carbohydrates and 42 calories per 1 Tbsp serving - and many are surprised at the good flavor It s the same reaction fellow students had when Krogh first made corn cob jelly for a high school project When I told everyone what I made they laughed me right out of the classroom They had a taste contest the next day and the faculty chose it for first prize I sold four jars Krogh forgot about the incident until a few years ago when he read an article about how the University of Nebraska s Food Entrepreneur Assistance Program helped a woman develop and market her own spaghetti sauce Krogh applied for the program and in 2006 started selling his revised recipe - a corn cob spread - through his website and local grocery stores If it wasn t for the university I d still be at my stove Krogh says He buys the cobs from four local farmers who harvest corn on the ear After the corn is shelled Krogh buys a load of cobs He stores them in perforated plastic bags to keep them dry until needed A local processing plant makes the spread They boil the cobs strain the chaff and debris with a fine mesh add sugar and pectin following Krogh s directions It takes about 15 lbs of cobs to make 150 8-oz jars of spread he says He separates white and red cobs White tastes like apples and honey Krogh says Red tastes like apples and honey with a dash of cinnamon It s got a little bolder flavor Baby Boomers and older people remember their mothers making it while younger customers are usually amazed how good it tastes Krogh says He has been surprised how customers use the spread - on pancakes and biscuits meat marinades and glazes dipping sauces and as a baked bean and barbecue ingredient At $6/jar Krogh says his spread is more expensive than other jelly products which are higher in sugar Contact: FARM SHOW Followup Randall Krogh Krogh Family Farms P O Box 128 Atlantic Iowa 50022 ph 712 249-9083; info@kroghfamilyfarms com; www kroghfamilyfarms com

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