Name: Corn Cob Jelly
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4
Cuisine: American
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

corn cobs, corn removed
water
package powdered pectin
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:

Yield: 4

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!

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

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.

Notes

makes 4 half pints.

Corn Cob Jelly Recipe