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