How to Make Corn Cob Jelly

5 from 1 vote

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

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.

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.