- 12 large corncobs
- 4 cups water
- 1 package (1-3/4 ounces) powdered fruit pectin
- 4 cups sugar
- Yellow food coloring
- Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Cook, uncovered, 10 minutes.
- Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary.
- Return to stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Transfer to covered jars; refrigerate up to 2 weeks. Yield: 5 cups.
Reviews for Corncob Jelly
"I made this some time ago, but I never reviewed it. Looked it back up today, so I can make it again soon. :) We loved it. I froze the corn for later use and used the cobs for the jelly. Love the dual purpose! My sons loved this on fresh biscuits. Just one slight note, I didn't use the yellow food coloring."
"I just made a batch of this. I did one step a bit differently though. Instead of using water, I saved the water from the blanching of the corn & used it instead. Turned out great! My grandmother used to make this too. Love it!"
"When I was a young child my grandmother made this jelly all the time and it was so good. I really love it and so does my family."