How To Make Corn Cob Jelly
If you have ever canned sweet corn, you are left with all these corn cobs and they are liquid gold to make corn cob jelly. It’s very simple to pop them in the water and start the process to collect the water and begin making jelly.
What Is Corn Cob Jelly Made Of?
Corncob jelly is made from boiling sweet corn cobs that have had their delicious corn removed. There is still a delicious sweet nectar on the cob from the ripe corn. By boiling the cobs, this is released into the water, given it a yellow hue and flavor to infuse with the water.
Can I Use The Corn Cobs from After Dinner?
Not if everyone ate off the corn cobs. For sanitary reasons, you will want to use corn cobs, no one has nibbled on. We use the cobs that we have cut the sweet corn off and made canned corn with.
What Is Corn Cob Jelly Used For?
It can be used just like other jelly to serve on toast. I have heard of people using it in substitute for honey or sugar. I’m not sure what the ratio would be.
Tips for Canning Cob Jelly:
- The corn cobs should boil hard and the water from the cobs run through a fine mesh strainer.
- Make sure the jelly gets to a rolling boil (a boil that you cannot stir down)
- Have your sterile jelly jars ready with seals and bands to process.
- Pour hot jelly immediately into sterile jars.
- You can use food coloring to enhance the color of your jelly. Food coloring is optional.
- Water bath can the cob jelly for 10 minutes. The timer starts when the water is hot.
- Use a large pot that has a basket to water bath the jars.
How Do You Keep the Corn Out of The Water?
We used a fine mesh strainer to keep the kernels out of the corn.
Why Is My Jelly Light in Color?
Our recipe does not call for using any food coloring to perk up the color. You could use yellow food coloring if you want, but this recipe shows the natural color of the sweet jelly.
How to Make Corn Cob Jelly
- pressure canner
- dutch oven pot
- canning utensils
- 6 sterile jars, seals & bands
- clean towels
- fine mesh strainer
- large measuring pitcher (4-6 cup size)
- Water Bath Canner
- 12 sweet corn cobs, no corn
- 6 cups water
- 4 cups sugar
- 5 tablespoons fruit pectin
- Remove the sweet corn from the cob with a knife.
- Place the cobs into a Dutch oven pot with the 6 cups of water.
- Bring the pot to a boil and boil the corn cobs for 10 minutes, rotating the cobs to ensure they all are boiled.
- Remove the pot from the heat and remove the cobs.
- Use a ladle and strain 3 cups of the corn cob water into the pitcher.
- Wash out the Dutch Oven Pot so you can reuse it to make the jelly or use another large pot.
- Place the 3 cups corn cob water into the pot with pectin and stir.
- Cook the mix on medium/high heat stirring to keep from sticking to the bottom.
- Bring to a rolling boil for 3 minutes and then remove from the heat.
- Skim off any foam.
- Ladle the jelly into the jars and leave 1/4" headspace.
- Wipe down rims of jars with a wet sterile seal.
- Place the seals on the jars and hand tighten the jars.
- Place the jars into a water bath canner with hot water and bring to a boil for 10 minutes.
- Remove the jars and place on a towel and cover with a towel to allow slow cooling and prevent jars from cracking.
- After 12 hours, check to see if the jars have seals (no longer pressed up, but down) and then label and date jars.