Corn Cob Jelly Recipe: How to Make It
Canning Corn Cob Jelly
Corn cob jelly is one of those old‑fashioned homestead recipes that makes people stop and ask how in the world it works. It is a light, sweet jelly made by boiling leftover sweet corn cobs to pull out their natural sugars. The result is a golden jelly that tastes similar to honey or apple jelly and is perfect for toast, biscuits, or English muffins.
If you are canning sweet corn and wondering what to do with the leftover cobs, this recipe helps you use every part of your harvest. It is simple, budget friendly, and a fun way to make something unique for your pantry shelves.
Why You’ll Love This Recipe
- Old‑fashioned charm. A nostalgic recipe that feels like Summer in a jar.
- Zero waste. Uses leftover sweet corn cobs you already have.
- Easy water bath canning. Beginner friendly and quick to make.
- Light, sweet flavor. Similar to honey or apple jelly.
- Perfect for gifting. A unique homestead pantry item people love.
Ingredients You Need
You only need a few simple ingredients to make corn cob jelly:
- Sweet corn cobs with kernels removed
- Water
- Sugar
- Pectin
- Optional food coloring for a brighter yellow color
How To Make Corn Cob Jelly
- Prepare the Corn Cobs: Use sweet corn cobs that have had the kernels cut off. Avoid cobs that were eaten off for sanitary reasons. Even after the kernels are removed, the cob still holds natural sugars that flavor the jelly.
- Boil the Cobs: Place the cobs in a large pot and cover with water. Boil hard until the water turns a warm yellow color. This is the natural sweetness pulling from the cobs.
- Strain the Liquid: Run the corn cob liquid through a fine mesh strainer or jelly bag. This removes any leftover kernels or pulp.
- Make the Jelly: Add sugar and pectin to the strained liquid. Bring it to a rolling boil that cannot be stirred down.
- Fill Your Jars: Pour the hot jelly into sterile jars. Wipe rims, add lids and bands.
- Water Bath Can: Process the jars for 10 minutes. The timer starts once the water is hot.
Tips for Making and Canning Corn 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.
Frequently Asked Questions
What is corn cob jelly made of
Corn cob jelly is made by boiling sweet corn cobs to extract their natural sugars. The strained liquid is cooked with sugar and pectin to make jelly.
Can I use corn cobs from after dinner
Not if people ate off the cobs. Use cobs that had the kernels cut off for sanitary reasons.
How many corn cobs do I need
A typical batch uses 10 to 12 cobs, depending on the size of the sweet corn.
What does corn cob jelly taste like
It has a light, delicate sweetness similar to honey, apple jelly, or a mild floral jelly. It does not taste strongly like corn.
How do I strain the liquid
Use a fine mesh strainer or jelly bag to remove kernels and pulp.
Why is my jelly light in color
This recipe uses no food coloring. You can add yellow coloring if you want a brighter color.
What can I use corn cob jelly for
Serve it on toast, biscuits, English muffins, or use it as a mild sweetener in place of honey.
Old‑Fashioned Corn Cob Jelly (Easy Canning Recipe)
Equipment
Ingredients
- 12 sweet corn cobs, no corn
- 6 cups water
- 4 cups sugar
- 5 tablespoons fruit pectin
Instructions
- 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.
- Bring to a boil and once at a boil, add the sugar.
- 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.
Video
Notes
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.
Hi Kat.
The sugar is added after you bring the water and pectin to a boil.