Corncob Jelly

Total Time

Prep/Total Time: 30 min.

Makes

5 cups

Updated: Jun. 30, 2023
Making this jelly every year in the summer is a tradition in my family. I often give this jelly as a gift.—Marge Hagy, Brewster, Washington

Ingredients

  • 12 large corncobs
  • 4 cups water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 4 cups sugar
  • Yellow food coloring

Directions

  1. 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.
  2. Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary.
  3. 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.