- 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. Boil 10 minutes.
- Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary.
- Return to the 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. Pour into four hot pint jars. Cool and refrigerate until serving. Yield: about 4 pints.
Originally published as Corncob Jelly in Country Woman July/August 1993, p36
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Reviewed Jul. 27, 2010
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.