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–+ servings
Corn Cob Jelly
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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!
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corn cob jelly.
Prep Time5 minutes
Cook Time55 minutes
Prep Time1 hour
servings4

Ingredients

Instructions

  1. Cut shucked corn cobs in two pieces.
  2. Place in a large stockpot, add enough to cover the cobs.
  3. Bring to a boil.
  4. Reduce heat and simmer 40 minutes.
  5. Strain the corn juice through a double layer of cheesecloth or a jelly bag.
  6. Measure 3 cups of corncob juice into a large pot. (Water may be added if needed to make 3 cups liquid.)
  7. Whisk in the pectin and bring to a boil.
  8. Add the sugar and bring the mixture back to a full roiling boil while stirring.
  9. Boil for 5 minutes.
  10. Remove from heat; skim off foam.
  11. Pour hot jelly immediately into hot, sterile jars, leaving ¼-inch headspace.
  12. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
  13. Process 5 minutes in a boiling water bath. Adjust for altitude above 1000 ft.
  14. Remove from water bath and cool completely before storing in a cool place.

Nutrition

Serving: 1pint | Calories: 942kcal | Carbohydrates: 232g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 49mg | Fiber: 9g | Sugar: 165g

Notes

makes 4 half pints.
CourseCanning Recipes
CuisineAmerican
Keywordcorn cob jelly
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