2 kg of corn
2 cups of sugar (360 g)
1 tablespoon of grated lime peel
1 pinch of salt
1 tablespoon of ground cinnamon
2 kg of corn
2 cups of sugar (360 g)
1 tablespoon of grated lime peel
1 pinch of salt
1 tablespoon of ground cinnamon
Remove the seeds from the corn without husking them
Cook with about 1/2 cup of water until the corn is soft and mashed, which takes about 35 minutes over low heat in a covered pan
Strain the corn through a fine-mesh sieve
Put the corn back into the pan, add the sugar, lime peel, salt, and cinnamon
Cook until it thickens and becomes shiny, stirring frequently for about 30 minutes
Pour into two 1/2-liter sterilized and warm containers
Close them and put them in a pot of boiling water for 10 minutes
Use to fill cakes, pass through the crumbs or on crackers
Yields 4 cups or 64 tablespoons
