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.
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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 | Tomato Jam | Strawberry Jam | Hot Pepper Jam | Strawberry Rhubarb Jam
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!
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.
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Nutrition Information:
Yield:
4Serving Size:
1 pintAmount Per Serving:Calories: 942Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 49mgCarbohydrates: 232gFiber: 9gSugar: 165gProtein: 11g
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.