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    You are in: Home / Recipes / Corn Cob Jelly Recipe
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    Corn Cob Jelly

    Corn Cob Jelly. Photo by hutsonshouse

    1/5 Photos of Corn Cob Jelly

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Jellyqueen's Note:

    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.

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    Units: US | Metric

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


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

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    Ratings & Reviews:

    • on July 22, 2003


      This is one of the easiest jellies to make....I am glad I tried it--corn season is upon us! The taste is quite surprising...light, sweet & has a hint of something in the background I can't quite put my finger on--very tasty though. This one is going in my gift baskets...what a nice surprise! Thanks for a Great Recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2010


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2003

      This did not set for me. I opened the jars and redid it, using more pectin, but it was still like water. I tasted it, and at that point all I could taste was pectin. I did add a small amount of additional sugar when I reprocessed, but still no luck. I imagine when this turns out it is good, but it didn't do it for me. :(

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Corn Cob Jelly

    Serving Size: 1 (3165 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1485.1
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 16.8 mg
    Total Carbohydrate 365.6 g
    Dietary Fiber 11.3 g
    Sugars 287.5 g
    Protein 16.1 g

    The following items or measurements are not included:

    powdered fruit pectin

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