Easy Canning Recipe: Corn Cob Jelly

Name: Easy Canning Recipe: Corn Cob Jelly
Yield: 3 -4 jelly jars
Ingredients: 12 corn cobs (kernels removed); 1 package (1-3/4 ounces powdered fruit pectin); 3 1/2-4 cups sugar; a drop or two of yellow food coloring; 3 1/2-4 cups of water from boiling the corn cobs.

August 10, 2014 By Nicole Cook 54 Comments

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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.

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

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

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

Learn how to …

Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca
Freeze Cherries from Pies and Plots
Freeze Herbs from Rhubarb and Honey
Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
Make Pesto Cubes from The Not So Cheesy Kitchen
Make and Freeze Rosemary Butter from Momma’s Meals
Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
Oven Dry Cherries from The Redhead Baker

Sip sunny cocktails and smoothies

Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
Green Tea and Chocolate Saketini from Ninja Baking
Sangria from Confessions of a Culinary Diva

Scoop up special salsas and sauces

Blueberry Ketchup from The Foodie Army Wife
Classic Freezer Tomato Sauce from Noshing With The Nolands
Peach Salsa from The Texan New Yorker
Pico de Gallo from Bobbi’s Kozy Kitchen
Spicy Apple – Carrot Chutney from What Smells So Good?
Spring Conserve from Hezzi-D’s Books and Cooks

Jump into jellies, jams and preserves

Apricot Habanero Jam from Food Lust People Love
Corn Cob Jelly from Daily Dish Recipes
Fig Preserves with Sherry from Olives and Figs Chronicles
Hot Pepper Jelly from A Kitchen Hoor’s Adventures
No Pectin Apricot Jam from Curious Cuisiniere
Peach Preserves from Delaware Girl Eats
Pineapple Mango Moscato Jam from Seduction in the Kitchen
Red Pepper Jam from The Wimpy Vegetarian
Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz

Pucker up for pickles

Bread and Butter Pickles from That Skinny Chick Can Bake
Garlic-Dill Pickles from Hot Momma’s Kitchen Chaos
Pickled Beets and Onions from Kudos Kitchen by Renée
Pickled Cherries from Jane’s Adventures in Dinner
Pickled Green Tomatoes from Culinary Adventures with Camilla
Pickled Purple Cabbage from Simply Healthy Family
Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
Refrigerator Pickles from Webicurean
Sweet Pickled Cauliflower from Because I Like Chocolate

Slurp and spoon soup and a side dish

Easy Garden Fresh Tomato Basil Soup from Neighborfood
Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen

Dive into divine desserts

Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
Freeze ’em For Later Peach Berry Hand Pies from eating in instead
Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
Lemon and Blackberry Meringue Cakes from Happy Baking Days
Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
Vegan Strawberry Ice Cream from Killer Bunnies, Inc

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