Sweeten your pantry with our Corn Cob Jelly recipe! Transform leftover corn cobs into a delicious, golden jelly that’s perfect for spreading on toast, biscuits, or adding to your favorite recipes. With its unique flavor and simple ingredients, this homemade jelly is a delightful way to reduce waste and enjoy a taste of summer all year round. Get ready to surprise your taste buds with this unexpected treat!
Ask my kids and they will tell you that Mom absolutely loves finding a new way to use something that would otherwise go into the trash. Not only does it help reduce waste in my home, but it also helps me keep my budget low. Learning how to make corn cob jelly was one of those situations.
If you’re looking for an incredibly tasty – and likely new to you – jelly recipe, I can’t recommend that you try this one enough. If you like the taste of raw honey, you’ll fall head over heels with this one too. Think I’m exaggerating? Give it a try and you’ll see for yourself!
What is Corn Cob Jelly?
Like I’ve already mentioned, this recipe is designed to reduce waste. Keeping that in mind, corn cob jelly is made using the most discarded part of corn on the cob; the cob itself. It’s a jelly made from the corn juice – yes, I said corn juice – that you get from boiled corn cobs. This may sound unusual at first, but it’s a fantastic way to ensure that every part of the corn is utilized, reducing waste and adding a delicious spread to your pantry.
Corn cob jelly is often linked to the Great Depression era. During this time, people had to be incredibly resourceful with their food supplies to make the most out of what they had. The Great Depression emphasized minimizing waste and using every part of food items. Corn cob jelly emerged as a practical solution, changing what would otherwise be discarded—the corn cobs—into a sweet and flavorful jelly.
Of all the Great Depression Era recipes that I make in my own home, this one is by far one of my all-time favorites.
What Do You Put Corn Cob Jelly on?
Corn cob jelly is incredibly versatile and can be used in numerous ways. Its sweet with only a very slight corn-like flavor. In fact, I personally think it tastes more like honey than corn.
Here are some ideas to get you started:
- Toast and Biscuits: Spread corn cob jelly on warm toast or freshly baked biscuits for a sweet start to your day. Its gentle sweetness pairs perfectly with the buttery goodness of these breakfast staples.
- Pancakes and Waffles: Drizzle it over your favorite pancake recipe or make Belgian waffles instead of traditional maple syrup.
- Yogurt and Cottage Cheese: Stir a spoonful into your morning yogurt or cottage cheese for a hint of sweetness that complements the tanginess of the dairy. It may sound a bit crazy, but I promise you, it’s so good!
- Cheese Pairings: If you’re making a charcuterie board, serve corn cob jelly with it. It pairs especially well with soft cheeses like brie or goat cheese, providing a sweet contrast to the creamy, savory flavors.
- Glazes for Meats: Use it as a glaze for meats such as ham or pork chops. The sweetness of the jelly can enhance the savory flavors and create a beautifully caramelized finish.
- Dessert Topping: Spoon it over vanilla ice cream or cheesecake for a delightful dessert topping. The jelly adds both flavor and a lovely visual appeal.
What Does Corn Cob Jelly Taste Like?
The flavor of corn cob jelly is subtle yet distinctive. It captures the sweet essence of fresh corn, but it’s not overpowering. Imagine the gentle sweetness of corn on the cob, but in a smooth, spreadable form. This unique flavor is what makes corn cob jelly so special and versatile.
It’s not as intensely sweet as fruit jellies, which makes it a more delicate option for those who prefer a milder taste. The corn flavor is there, but it’s subtle enough to complement a wide range of foods without overwhelming them. The jelly’s texture is smooth and slightly firm, much like any other jelly, but with the added bonus of a golden hue that looks as delightful as it tastes.
Should You Save Corn Cobs?
Absolutely! Saving corn cobs is a fantastic way to reduce waste and make the most out of your fresh produce. Corn cobs are often seen as trash to be thrown away once the kernels have been eaten. However, they hold a surprising amount of flavor and this jelly proves that.
How to Preserve Corn Cobs?
These days, my family of four is a family of two with only Emma and myself at my house full-time. That means that it can take us a while to save enough cobs to make a batch of jelly. Thankfully, it is super simple to preserve corn cobs so they don’t go to waste until I have enough to process them. Most of the time, I simply toss them into a gallon-sized freezer bag and freeze them until I am ready. It’s easiest and I love easy.
Corn cobs can be preserved by:
- Freezing: After you’ve eaten, rinse the cobs and let them dry. Place the cleaned cobs in a freezer bag and store them in the freezer. They will keep for quite a while this way.
- Drying: Another way to preserve corn cobs is to dry the cobs. This can be done by leaving them out in the sun to air dry or using a food dehydrator. Once dried, the cobs can be stored in a cool, dry place. This method is particularly useful if you have don’t have a deep freezer where you can store them.
- Refrigeration: If you plan to use the cobs relatively soon, you can simply refrigerate them. Wrap them in plastic wrap or place them in an airtight food storage container. Use them within 7-days.
What Else Can Be Done with Corn Cobs?
Corn cobs – and the corn juice – can be used for more than making jelly. They can be turned into flavorful corn stock that is perfect for soups and stews. Dry them out and use them as fire starters for your next camping trip or your emergency plans. There are a lot of ways you can use them, but I tend to keep things simple and just dry them if I am not making jelly.
When you’re done making your own corn cob jelly, you can still dry the cobs and use them as fire starters. They work amazingly for that after you’ve gotten all the use from them as food. Since they burn down to nothing but ashes, you will have made them as truly zero waste as possible.
Corn Cob Jelly
Equipment
- Large Mixing Bowl, deep enough to hold 12 cups water OR a second large stockpot
- 3 Pint Mason Jars, with lids and rings
Ingredients
- 10-12 Corn Cobs
- 12 C. Water
- 6-8 Tbsp. Fruit Pectin
- 4 C. Sugar
Instructions
- If canning, begin heating water bath canner on stove. Sit a fine mesh strainer inside of a large mixing bowl and set aside.
- Add water and corn cobs to a large stockpot and bring to a boil.10-12 Corn Cobs, 12 C. Water
- Bring to a heavy rolling boil and allow to boil for 20-25 minutes.
- Run all 12 cups of the corn water through your fine mesh strainer if desired. Doing so will remove any bits of corn from your jelly. You may also opt to leave them in and skip this step.
- Measure 4 cups of corn water and add it back to the pot while putting it back on medium heat.
- Add 6-8 tablespoons pectin and sugar to the pot and using a wooden spoon, stir until fully dissolved. (See notes)6-8 Tbsp. Fruit Pectin, 4 C. Sugar
- Once fully dissolved, bring it to a gentle, but rolling boil. Do not allow it to boil over. Lower heat if necessary.
- Boil gently for approximately 10 minutes then immediately remove from the heat.
- Allow the mixture to cool slightly then skim the white foam off the top. Discard the foam.
- Ladle corn cob jelly into pint sized jars leaving 1" head space.
- Process in a water bath canner for 6 minutes. Remove from the canner, set aside and listen for your jars to seal. Refrigerate any jars that do not seal and either reprocess or use within 3 weeks.
Notes
- This jelly turns out much better when processed in small batches as given in the recipe. However, you can attempt to process it with the full 12-cups of water. In this case, your final yield would be 6 pint jars.
- Pectin in the recipe is noted as 6-8 tablespoons to give you freedom over the recipe. If you prefer a thinner, honey substitute consistency, use 6 tbsp. For a thicker jam or jelly, use closer to 8.
- Nutrition information is auto-calculated. Please use discretion if you follow a special diet.