Use leftover corn cobs and make old-school corn cob jelly. This delicious corn cob jelly is perfect if you like corn.

4.3 from 19 votes

The sweet corn kissed jelly adds a layer of sweet corn flavor to your favorite biscuits, cornbread, pancakes or whatever you like! Just 3 ingredients and you have made a sweet treat to share with friends and family.

Don't forget to learn how to freeze corn, or try your hand at another canning recipe: pectin free cherry jam. Another way to use produce to the fullest is to make your own tomato paste.

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What does Corn Cob Jelly taste like?

In my opinion corn cob jelly tastes like sweet corn sprinkled with sugar, in jelly form. Not buttery but a sweet jelly that tastes like it has been kissed by sweet corn.

5 Days To Canning Confidence

More recipes that use corn:

How to make Corn Cob Jelly:

Corn Cob Jelly with cream cheese and water crackers

Cut the corn .
Add corn cobs and boil.
Reduce heat and simmer.
Strain the liquid.
Measure corn liquid into a large pot.
Whisk in the pectin and boil.
Add the sugar and bring to a boil.
Remove from heat; skim off foam.
Pour hot jelly immediately into hot, sterile jars, leaving ¼-inch headspace.
Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
Process in a rolling boiling water bath. Adjust for altitude above 1000 ft.
Remove from the water bath and cool completely before storing in a cool place.

What do you serve with this CornCob Jelly on?

Corn Cob Jelly 5 crackers with cream cheese on a matte blue plate

Serve on warm biscuits
Spread on pancakes
Serve alongside corn cakes
Use it as a glaze on poultry, fresh pork, or ham
Serve it with cheese and crackers
Spoon the corn cob jelly over a block of cream cheese and serve with simple crackers
Spread on toast
Serve on corn muffins with butter

Tips for Canning Corn Cob Jelly

To successfully can corn cob jelly using water bath canning, follow these tips:

Begin by thoroughly husking the corn and removing the kernels for another use. Reserve the cobs for making the jelly.
To make the jelly, simmer the corn cobs in water to extract their flavor and natural pectin.
Once the liquid has been strained and sweetened to taste, bring it to a rolling boil to activate the pectin.
Prepare hot jars and place the hot jelly into the jars, leaving a proper headspace as recommended for safe canning.
Carefully wipe the jar rims to ensure a clean seal.
Seal the jars with lids and rings, tightening them just until fingertip-tight.
Process the jars in a water bath canner for the specified time to ensure proper sealing and to eliminate any potential bacteria.
After processing, remove the jars carefully and allow them to cool undisturbed to allow the jelly to set properly.
Finally, check the seals, label the jars with the date, and store them in a cool, dark place for future enjoyment.

Are corn cobs edible??

Yes, corn cobs are edible, but they are not typically consumed in their raw form. The kernels on the cob are the main edible part of corn, while the cob itself is considered less palatable due to its tough and fibrous texture.

However, corn cobs can be used in cooking, such as making jelly and have culinary applications. The cooked cob can also be used to make vegetable stock or broth as it imparts a subtle flavor. Additionally, some people use dried corn cobs as natural kindling or as a smoking agent for grilling and barbecuing foods.

How to Use Corn Cobs

Aside from making this jelly recipe, you can repurpose corn cobs by wrapping them in cheesecloth and simmering them with two cups of corn to infuse soups or stocks with extra flavor.

Sarah Mock

Corn Cob Jelly

4.27 from 19 votes

Use your leftover corn cobs and make old school corn cob jelly. The sweet corn kissed jelly adds a layer of sweet corn flavor to your favorite biscuits, corn bread, pancakes or what ever you like!

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Prep Time 5

Cook Time 55

Total Time 1

Servings: 4

Course: Canning Recipes

Cuisine: American

Calories: 942

Ingredients Equipment Method Nutrition Video Notes

Ingredients

12 medium-sized fresh corn cobs corn removed
2 quarts Water
1 package powdered pectin
3 Cups Sugar

Equipment

Method

Cut shucked corn cobs in two pieces.
Place in a large stockpot, add enough to cover the cobs.
Bring to a boil.
Reduce heat and simmer 40 minutes.
Strain the corn juice through a double layer of cheesecloth or a jelly bag.
Measure 3 cups of corncob juice into a large pot. (Water may be added if needed to make 3 cups liquid.)
Whisk in the pectin and bring to a boil.
Add the sugar and bring the mixture back to a full roiling boil while stirring.
Boil for 5 minutes.
Remove from heat; skim off foam.
Pour hot jelly immediately into hot, sterile jars, leaving ¼-inch headspace.
Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
Process 5 minutes in a boiling water bath. Adjust for altitude above 1000 ft.
Remove from water bath and cool completely before storing in a cool place.

Nutrition

Serving: 1pintCalories: 942kcalCarbohydrates: 232gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 49mgFiber: 9gSugar: 165g

Nutrition Discolure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

Video

Notes

makes 4 half pints.

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I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

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