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Corncob Jelly Recipe
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Corncob Jelly Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:40 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 40 servings

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. Yield: 5 cups.
Originally published as Corncob Jelly in Country Woman July/August 1993, p36


Reviews for Corncob Jelly

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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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