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    Home | Canning Recipes

    Corn Cob Jelly Recipe

    Dated: August 15, 2019 Last Modified: May 1, 2021 by Sarah Mock 5 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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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    Corn Cob Jelly with water crackers on a blue plate
    Corn Cob Jelly with water crackers on a blue plate

    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.

    Corn Cob Jelly

    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

    Corn Cobs in a pot for Corn Cob Jelly

    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
    Corn Cob Jelly with cream cheese and water crackers

    How to make Corn Cob Jelly:

    1. Cut shucked corn cobs .
    2. Bring corn cobs to a boil.
    3. Reduce heat and simmer.
    4. Strain the corn juice.
    5. Measure corncob juice into a large pot. 
    6. Whisk in the pectin and bring to a boil.
    7. Add the sugar.
    8. Boil.
    9. Remove from heat; skim off foam.
    10. Pour hot jelly immediately into hot, sterile jars, leaving ¼-inch headspace.
    11. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
    12. Process in a boiling water bath. Adjust for altitude above 1000 ft.
    13. Remove from water bath and cool completely before storing in a cool place.
    Corn Cob Jelly 5 crackers with cream cheese on a matte blue plate

    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
    Corn Cob Jelly ready to serve to guests

    Pin to Pinterest:

    Corn Cob Jelly with water crackers on a blue plate

    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 with water crackers on a blue plate

    Corn Cob Jelly

    Sarah Mock
    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!
    4.32 from 19 votes
    Pin Recipe Print Recipe
    Note From Sarah

    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!

    Prep Time 5 mins
    Cook Time 55 mins
    Total Time 1 hr
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Canning Recipes
    Cuisine American
    Servings 4
    Calories 942 kcal

    EQUIPMENT

    Ball Preserving Starter Kit
    Canning Jar Lifter
    4 ounce ball jars
    Ball Mason 8oz Jars
    Canning Funnel
    Granite Ware Stock Pot

    Ingredients
      

    • 12 medium-sized fresh corn cobs (corn removed)
    • 2 quarts water +
    • 1 package powdered pectin
    • 3 cups sugardomino 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

    makes 4 half pints.

    Nutrition

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

    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.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    More Your Ultimate Guide To Water Bath Canning and Canning Recipes

    • Canning Cranberry Juice
    • Canning Pizza Sauce (Fresh Tomatoes)
    • Preserved Figs In Syrup With Bourbon
    • Fig Preserves Recipe {No Pectin}
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah Mock

      June 19, 2022 at 10:12 am

      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

    2. Susan Buhrman

      June 18, 2022 at 11:07 pm

      5 stars
      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!

    3. Sarah Mock

      December 14, 2021 at 4:27 pm

      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

    4. Vanessa

      December 14, 2021 at 3:26 pm

      5 stars
      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.

    5. Laurie

      August 28, 2021 at 5:41 pm

      "Shucked" means to remove the husk from the corn. I don't think that's what you intended to say.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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