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! 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.
Corn Cob Jelly Ingredients
- corn cobs, corn removed
- water
- package powdered pectin
- sugar
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.
More recipes that use corn:
- How To Freeze Corn
- Easy Mexican Corn Dip Recipe
- Crockpot Mexican Corn and Chicken Soup
- Chipotle Copycat Roasted Chili-Corn Salsa
- Black Bean Corn Mango Salsa Recipe
- Super Simple Home Made Corn Chowder With Bacon
- Pimento Cheese Roasted Corn Spread
- Crockpot Chicken Corn Soup
How to make Corn Cob Jelly:
- Cut shucked corn cobs .
- Bring corn cobs to a boil.
- Reduce heat and simmer.
- Strain the corn juice.
- Measure corncob juice into a large pot.
- Whisk in the pectin and bring to a boil.
- Add the sugar.
- 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 boiling water bath. Adjust for altitude above 1000 ft.
- Remove from water bath and cool completely before storing in a cool place.
What do you serve Corn Cob Jelly on?
- Serve on warm bisquits
- Spread on pancakes
- Serve along side 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
Pin to Pinterest:
More Jam Recipes:
- Seedless Black Raspberry jam
- Blueberry Jam
- Peach Jam
- Fig Preserves
- Tomato Jam
- Strawberry Jam
- Hot Pepper Jam
- Strawberry Rhubarb Jam
Printable Corn Cob Jelly Recipe:
Corn Cob Jelly
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
HELPFUL KITCHEN TOOLS
Ingredients
- 12 medium-sized fresh corn cobs (corn removed)
- 2 quarts water +
- 1 package powdered pectin
- 3 cups sugar
Instructions
- 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.
Video
Notes
Nutrition
Nutrition Disclosure
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.
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Sarah Mock
Oh this makes me so happy to hear! I love when readers share that my recipes are as successful for them as they are for me. I hope you come back and have more Jelly making success!
Sarah
Susan Buhrman
This was my third and last try at Corn Cob Jelly. If this didn't work, I was going to give up and stick to jams and preserves. My 2 previous attempts with other recipes resulted in Corn Cob Syrup (not bad for sweetening tea - but I wanted JELLY). Your recipe worked perfectly!! Thank you so much! I don't feel like jelly failure any more!
Sarah Mock
Vanessa thank you for the feedback and the star rating! It brings me such joy to know that the recipes I share here are being used and enjoyed by others.
Sarah
Vanessa
I made this for the first time today and it’s a deliciously delicate jelly I will proudly give as a part of a jelly basket this Christmas.
Laurie
"Shucked" means to remove the husk from the corn. I don't think that's what you intended to say.