How To Make Corn Cob Jelly

Corn cob jelly is an old-fashioned recipe made by boiling leftover sweet corn cobs to extract their natural sweetness. The corn cob liquid is then turned into a light, sweet jelly that’s perfect for toast, biscuits, or English Muffins.

If you’re canning sweet corn and wondering what to do with the leftover cobs, this jelly recipe is a great way to use every part of the harvest.

What Is Corn Cob Jelly Made Of?

It is made by boiling sweet corn cobs to extract their natural sugars. It’s best to use corn cobs that had the kernels cut off rather than eaten off for sanitary reasons. Even after the kernels are removed, the cob still holds natural sugars that flavor the jelly. Boiling the cobs releases this into the water, giving it a yellow hue and infusing it with flavor.

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.

How Many Corn Cobs Do You Need for Jelly?

A typical batch of jelly uses about 10–12 corn cobs after the kernels have been removed. This usually comes from about 6–8 ears of sweet corn depending on size.

What Can I Use Corn Cob Jelly For?

Use it 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.

What Does Corn Cob Jelly Taste Like?

Then answer simply:

They jelly has a light, delicate sweetness. Many people say it tastes similar to honey, apple jelly, or a mild floral jelly. It doesn’t taste strongly like corn, but it has a subtle sweetness that makes it perfect for toast, biscuits, or English muffins.

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.

How Do You Strain Corn Cob Jelly Liquid?

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.

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5 from 1 vote

How to Make Corn Cob Jelly

If you love corn on the cob, you will want to try this light and delicious corn cob jelly. It's super easy to make.

Course: Canning

Cuisine: American

Servings: half pints

Author: Regina Sober

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.