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!
medium-sized fresh corn cobs
package powdered pectin
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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.
makes 4 half pints.
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Corn Cob Jelly
Amount Per Serving (1 pint)
Calories from Fat 45
% Daily Value*
Saturated Fat 1g
Polyunsaturated Fat 3g
* Percent Daily Values are based on a 2000 calorie diet.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
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Corn Cob Jelly https://www.savoringthegood.com/corn-cob-jelly/ August 15, 2019