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!
- 12 ears of old fashion field corn
- 4 cups water
- 1 box powdered fruit pectin
- 4 cups sugar
- yellow food coloring
Directions See How It's Made
- Cut corn kernals from cobs and reserve for another recipe.
- In a large pot, place cobs and water, bring to a boil.
- Boil for 10 minutes.
- Remove and discard cobs; strain liquid through cheesecloth.
- Liquid should measure 3 cups.
- Add additional water if necessary.
- Return to the pot and stir in pectin.
- Bring to a full rolling boil.
- Add sugar and bring back to a boil and boil for one minute.
- Remove from heat and skim foam and add a few drops of food coloring.
- Pour into hot jelly jars.
- Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
- Turn upside down and let stand for 5 minutes.
- Turn upright and allow to cool completely before storing.