Corncob Jelly Recipe

3.5 4 3
Corncob Jelly Recipe
Corncob Jelly Recipe photo by Taste of Home
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Corncob Jelly Recipe

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3.5 4 3
Publisher Photo
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
Featured In: Food Gifts for Dad
MAKES:
40 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
40 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

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.
Originally published as Corncob Jelly in Country Woman July/August 1993, p36

  • 12 large corncobs
  • 4 cups water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 4 cups sugar
  • Yellow food coloring
  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. Yield: 5 cups.
Originally published as Corncob Jelly in Country Woman July/August 1993, p36

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Reviews forCorncob Jelly

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Amy User ID: 8975357 257305
Reviewed Nov. 26, 2016

"I made this yesterday. I followed the directions but it never set up. Right now, I've got the jars in the freezer to see if that does anything for them, but right now, it's like juice. I know it's got to be close to being right, because I've had it before (store bought) and the smell is right on the money.

Any advice?"

MY REVIEW
angela32 User ID: 3084463 249369
Reviewed Jun. 13, 2016

"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."

MY REVIEW
critterwhisperer User ID: 6373717 22665
Reviewed Aug. 7, 2014

"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!"

MY REVIEW
danielmerita User ID: 2354075 11243
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."

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