Easy Canning Recipe: Corn Cob Jelly #SundaySupper

Easy Canning Recipe: Corn Cob Jelly #SundaySupper

Saving Summer is the theme of our #SundaySupper today and it’s something that’s pretty near and dear to my heart. My garden is constantly over flowing with fruits and veggies that I can’t use up fast enough. Last year we had an over abundance of banana peppers and blueberries. This year it has been strawberries, blueberries and corn. Yes, corn. Welcome to my world. I live in Missouri and it’s pretty abundant here.

I actually remember the first time I told Isabel, our fearless leader, that I actually grow corn in my garden. She laughed and laughed. I guess that does seem kinda strange to someone from Florida but here it’s a household staple. It’s everywhere. You don’t even have to go far from my house to find corn field after corn field. No really. Less than 5 minutes.

corn field

Since I have such an abundance of corn this year, I thought it only fitting to make that the subject of my #SundaySupper post. We made Corn Cob Jelly. This delicious Corn Cob Jelly is light, sweet and tastes a whole lot like honey. I saw this recipe last year from my friend Pam from Blueberries and Blessings and set about making it nearly immediately.

The first time we tried making Corn Cob Jelly, it never did firm up all the way. At first, I was disappointed but then realized it had turned into a delicious, thick syrup for waffles and pancakes. It was great, but it definitely lacked the jelly consistency that I was looking for. At least I now know how to make Corn Cob Syrup and yes I have made a few batches.

However what I wanted was Jelly, and I was determined to get some Corn Cob Jelly this year. So I tweaked the recipe, mixing it with a few others after doing some research. It all related to the sugar amount.  The less sugar I used, the more syrupy my liquid would be, and no amount of letting it sit in the fridge or anywhere was changing that. The balance seems to be the amount of cups of water should equal the amount of cups of sugar added. That seems to work pretty well. I seem to get about 3 1/2 cups of liquid after straining each time I make this, so that’s what I used in sugar. This held true whether I used regular fruit pectin or it’s low sugar counterpart.  So use whichever you prefer.

While I certainly have an over abundance of corn growing, it isn’t generally ready all at the same time. So, my other trick is to freeze the corn cobs after removing the kernels for other uses. I might only pull 2 or 3 a day, so I pop them in a freezer bag after I’ve removed the kernels. When I am ready to whip up a batch of Corn Cob Jelly, I just allow a little more time when I am boiling to let the flavor into the water. I’ve had no problems doing this, so if you’re like me and don’t typically have 12 corn cobs all at the same time, freezing works.

Oh and one more fun little trick. When I remove the corn cobs from the water, I allow them to dry out completely. They make AWESOME fire starters for those fall campfires or fire pits. Well, either that or you can share it with any small rodents you have living in your house.

The Corn Cob Jelly is excellent on:

  • toast
  • English muffins
  • toast
  • pancakes
  • waffles
  • pork chops
  • steaks
  • anywhere you would add jelly or even honey
5.0 from 3 reviews
Easy Canning Recipe: Corn Cob Jelly #SundaySupper
Sweet, golden and with a flavor that almost resembles honey. Was born to be put on toast, english muffins and anywhere jelly can go.
Serves: 3-4 jelly jars
  • 12 corn cobs (kernels removed)
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 3½-4 cups sugar
  • a drop or two of yellow food coloring
  • 3½-4 cups of water from boiling the corn cobs.
  1. Remove corn kernels from cobs and save for another recipe or use as a side dish for dinner.
  2. In a large pot, drop corncobs with about 6-8 cups of water; bring to a boil.
  3. Boil uncovered for about 10 minutes.
  4. Throw away the cobs and strain the liquid to remove extra pieces, etc.
  5. Reserve 3½ cups of liquid. You can throw out the rest.
  6. Place the corn cob water back into the large pot and stir in the pectin. Bring to a strong boil.
  7. Add the sugar and bring back to a boil.
  8. Skim the foam off the top and add a few drops of yellow food coloring if you'd like.
  9. Ladle the liquid into jelly jars, leaving about ½ to 1 inch head-space
  10. Place the seal and rings on the jar and process the jelly in a water bath for about 10-15 minutes.
  11. Remove and set aside. As they cool, listen for the jars to pop.
  12. If for some reason they do not pop, just put that jar into the refrigerator and use it within 2 weeks.
  13. Shelf life (for popped jars) is 1-2 years

Have you ever made or tried Corn Cob Jelly? You really must! 

Easy Canning Recipe: Corn Cob Jelly #SundaySupper

Besides this great Corn Cob Jelly, here are MORE ways to Save Summer!

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts

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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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  1. says

    I remember Pam’s post from last year, Nicole, and I was so intrigued because I had never heard of corncob jelly before! I never got around to making it but this is the reminder I needed. I’ll definitely be throwing my summer cobs in the freezer and trying this as soon as I have enough.

    Also, great tip on drying the boiled cobs out to use as fire starters!

    • says

      That was what happened to me Stacy, I was so incredibly intrigued and I needed to know what it tasted like. It’s actually super light and really does taste just like honey. It’s kinda amazing.

    • says

      lol Amanda, when I first heard of it I thought … hmmm.. But always one to try something new, we went for it and now we can’t get enough! Hope your family loves it too!

  2. says

    Wow, I grew up in the heart of corn country and I’ve never heard of this!!! What a fun recipe to try!
    PS…I cannot believe I didn’t get a chance to say hi or give you a hug at the F&W conference! :(

  3. says

    I’ve heard of corn ice cream, but never corn cob jelly! I love how it sounds, and great tips on using the cobs. I always keep a bunch of cobs in the freezer for corn cob broth, and now I have another use for them. I’d never thought to use dried out ones for fire starters either. Genius!

  4. says

    I have a bunch of cobs waiting to go, but only “jam sugar” with pectin already added to use. Definitely going to give it a go though after seeing your success!

  5. says

    Oh my … I have never had corn cob jelly … I am so intrigued by it … especially since it tastes like honey!

    I’m definitely going to have to give this recipe a try!


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