Corn Cob Jelly

READY IN: 35mins
Recipe by Jellyqueen

I had a friend that told someone one time that I would make jelly out of corncobs if it was possible. Imagine her surprise when I told her that I had found a recipe. I made this just to prove that you can make jelly out of corn cobs, but it is so good that I will be making it every year from now on. It taste like a mild honey and people request it often.

Top Review by ChefMamaBlogger

I boiled a 16 quart stockpot full of bi-color and white cobs for about 20-25 minutes, strained it and got 4 quarts of "corn water" which I took 4 cups of with only two cups of sugar and a box of low sugar pectin.

It turned out amazing! Sweet and so honey-like! I plan on making another (double) batch with the rest of it tomorrow - I got three pint jars and about 1/4 of another one from it. Just great!

Ingredients Nutrition

  • 12 ears of old fashion field corn
  • 4 cups water
  • 1 box powdered fruit pectin
  • 4 cups sugar
  • yellow food coloring


  1. Cut corn kernals from cobs and reserve for another recipe.
  2. In a large pot, place cobs and water, bring to a boil.
  3. Boil for 10 minutes.
  4. Remove and discard cobs; strain liquid through cheesecloth.
  5. Liquid should measure 3 cups.
  6. Add additional water if necessary.
  7. Return to the pot and stir in pectin.
  8. Bring to a full rolling boil.
  9. Add sugar and bring back to a boil and boil for one minute.
  10. Remove from heat and skim foam and add a few drops of food coloring.
  11. Pour into hot jelly jars.
  12. Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
  13. Turn upside down and let stand for 5 minutes.
  14. Turn upright and allow to cool completely before storing.

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