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Corncob Jelly

 Corncob Jelly
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
64 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 76 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.