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!
EQUIPMENT
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.
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®
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.