Name: Corn Cob Jelly
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 4
Ingredients: 12 medium-sized fresh corn cobs (corn removed); 2 quarts water +; 1 package powdered pectin; 3 cups sugar

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

1 dozen medium-sized fresh corn cobs, corn removed
2 quarts water +
1 (1¾ ounce) package powdered pectin
3 cups sugar

Corn Cob Jelly 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.

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:

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

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Printable Corn Cob Jelly Recipe:

Corn Cob Jelly

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!

Course Appetizer

Cuisine American

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Servings 4

Calories 813 kcal

Author Sarah

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.