How to Make Corn Cob Jelly
I have to be honest, when I first saw this on an Instagram reel from @aprilsunrisefarm, I was trepidatious at best. Corn Cob Jelly? I always just put the corn cobs in the compost or give them to the chickens. But if you saw my earlier post, then you know we’ve been putting up corn for the season so I figured why not try it? And boy am I glad we did. Honestly, where has this been all my life??
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What Does Corn Cob Jelly Taste Like?
It’s light, sweet, corn kissed, and tastes a lot like honey. The flavor reminds me of cornbread with honey. And, you can bet your butt the first thing I’m putting this on will be a big batch of cornbread. But it will also be great on regular biscuits, English muffins, toast, and well anything that hold still long enough to be jellied! This is a recipe I will make again and again.
Making Corn Cob Jelly
If you have an abundance of corn, I highly recommend giving this simple recipe a try.
12 large corncobs
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar
Cut corn kernels from cobs and reserve them for another recipe, I opted to freeze mine for later use, but you could also can them.
Add the water and corn cobs to your stock pot and bring to a boil uncovered for 10 minutes.
When the boiling process is complete remove the cobs from the water and strain the liquid through a fine sieve or cheesecloth.
The remaining liquid should measure 3 cups. Add additional water if necessary.
Return the liquid to the stockpot and stir in pectin.
Bring to a full rolling boil then add your sugar and bring back to a boil.
Skim the foam from the top and transfer it to jars.
This jelly will last refrigerate for up to 2 weeks. Additionally, you can water bath can for 10 to 15 minutes to preserve your jelly for 1 - 2 years.
Have You Tried Corn Cob Jelly?
How many of you have tried corn cob jelly before? Do you have a favorite recipe? What do you use it for? Tell us all about it in the comments below. And, as always, until next time