Corn Cob Jelly

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!

Course Breakfast, Canning Recipes, Snack

Cuisine American

Keyword Jams and Jelly, Sweet Corn, Water Bath Canning,

Prep Time 10

Cook Time 40

Processing Time for Canning 6

Total Time 56

Servings Pint Jars

Calories 1569kcal

Author Stacy Williams

Cost $3.00

Equipment

Water Bath Canner
Canning rack
Jar Lifter
Large Stockpot
Large Mixing Bowl, deep enough to hold 12 cups water OR a second large stockpot
Fine Mesh Strainer
Liquid Measuring Cup
Wooden Spoon
3 Pint Mason Jars, with lids and rings

Ingredients

10-12 Corn Cobs
12 C. Water
6-8 Tbsp. Fruit Pectin
4 C. Sugar

Get Recipe Ingredients

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.

Nutrition