Deb Crane Recipe

Corn Cob Jelly

By Deb Crane songchef

Recipe Rating:
 1 Rating
5 half pints
Cooking Method:

Deb's Story

Corn cob jelly? Wow! What a great jelly to try! With corn season here, I will have plenty of cobs to play with. :) It is said to taste like honey. And can be used in place of corn syrup in recipes. I myself have not tried this yet, but plan to soon. No need to throw away the cobs! Make jelly from them! Great use for those cobs!


ears of corn, corn removed from cobs
2 qt
2 Tbsp
lemon juice
1 pkg
powdered pectin
sugar (as much as your remaining boiled down liquid)

Directions Step-By-Step

Cook corn; cut kernels from cobs and store for another use. Measure 2 quarts water into a large pot; add corn cobs.

Bring to a boil; boil hard for 30 minutes. (If you had the pot covered when you brought it to a boil, take the lid off now. Boil it down uncovered for a more concentrated result.) Turn off heat and remove cobs. Strain corn liquid through cheesecloth or a fine mesh strainer–if desired. (you dont have to strain it, your choice)
Measure remaining corn liquid. I get a little over 3 1/2 cups corn liquid after it boils down. Return liquid to the large pot. Stir in lemon juice and pectin. (Add a dab of butter to prevent foaming.) Bring to a boil. Add sugar cup per cup to match the measure of your corn liquid. Stir to dissolve sugar. Bring pot to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat.
Ladle hot corn cob jelly into hot jars. Adjust lids and bands. Process in a boiling water bath for 10 minutes.

Makes 5 half-pints.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #corn, #canning, #Jelly, #cobs