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    Home | Recipes | Canning Recipes

    Corn Cob Jelly Recipe

    Published: Aug 15, 2019 · Modified: Jun 21, 2023 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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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, cornbread, pancakes or whatever you like! Just 3 ingredients and you have made a sweet treat to share with friends and family.

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    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.

    Jump to:
    • Corncob Jelly Ingredients
    • What does Corn Cob Jelly taste like?
    • How to make this Corncob Jelly Recipe:
    • What do you serve Corn Cob Jelly on?
    • 📝 FREQUENTLY ASKED QUESTIONS, ANSWERS AND TIPS:
    • More Canning Recipes
    • Corn Cob Jelly
    • 👩🏻‍🍳 Sarah Mock
    • Comments

    Corncob 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
    • Crockpot Chicken Corn Soup

    How to make this Corncob Jelly Recipe:

    Corn Cob Jelly with cream cheese and water crackers
    1. Cut shucked corncobs .
    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 rolling boiling water bath. Adjust for altitude above 1000 ft.
    13. Remove from the water bath and cool completely before storing in a cool place.

    What do you serve Corn Cob 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
    Corn Cob Jelly ready to serve to guests

    📝 FREQUENTLY ASKED QUESTIONS, ANSWERS AND TIPS:

    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 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.

    More Canning Recipes

    • canned cranberry juice.
      Canning Cranberry Juice
    • canning tomato sauce.
      Canning Pizza Sauce (Fresh Tomatoes)
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      Preserved Figs In Syrup
    • Fig Preserves in a jar
      Fig Preserves Recipe {No Pectin}
    See more Canning Recipes →
    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    Send Me The Recipe

    Want to save this recipe? 💖

    Enter your email below and we'll send the recipe to your inbox.

    corn cob jelly.

    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 for the recipePrep Time 5 minutes mins
    Cook time for the recipeCook Time 55 minutes mins
    total time to prep and cook the recipe.Total Time 1 hour hr
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Canning Recipes
    Cuisine American
    Makes 4
    Per Serving 942 kcal

    HELPFUL KITCHEN TOOLS

    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 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!

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    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 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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    Corn Cob Jelly with water crackers on a blue plate
    Corn Cob Jelly with water crackers on a blue plate

    Sarah Mock

    Sarah Mock of savoringthegood.com headshot 2022

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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