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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
40 ServingsPrep/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.