Corn Cob Jelly

Deb Crane


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!


★★★☆☆ 2 votes

5 half pints


  • 12
    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)

How to Make Corn Cob Jelly


  1. 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)
  2. 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.
  3. 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.

Printable Recipe Card

About Corn Cob Jelly

Main Ingredient: Vegetable
Regional Style: American

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