Capture the essence of summer with Corn Cob Jelly! This delightful jelly boasts a light and sweet flavor with a touch of delicate corn essence. Spread it on anything from toast and biscuits to waffles and enjoy its subtle sweetness reminiscent of summer sunshine. Unlike traditional jellies, Corn Cob Jelly offers a unique and unexpected twist, sure to tantalize your taste buds and become a new favorite.

Love making Jelly? Try our Honesuckle Jelly, Pink Peony Jelly or check out these Unique Jelly and Jam Recipes.

Corn Cob Jelly

Why You’ll Love This Recipe

  • It’s the sweet taste of summer in a jar. Almost a honey flavor with just the slightest hint of corn… it’s a light, yet flavorful spread that you’ll enjoy making every summer.
  • Pretty easy canning recipe if you’ve never canned before.
  • Uses up leftover or an abundance of corn, there’s literally no waste with this recipe and you can simply make roasted corn with the kernels if you like.
  • It goes great with almost anything you would use regular jelly on. From toast to pancakes to even spooning on top of a dish of ice cream.

I live in the midwest, and as such, we have corn and corn fields, everywhere.

No really. Less than 5 minutes away. And all around us.

corn field

With an over abundance of corn, we have this delicious Corn Cob Jelly as a fun and unique recipe to use up some of those corn cobs.

This delicious Corn Cob Jelly is light, sweet and tastes a whole lot like honey.

I got this recipe from my blogging friend Pam from Blueberries and Blessings (blog is gone now) and set about making it nearly immediately.

This is not a difficult recipe, by any means, but please read up on canning in your area before attempting it.

Top 3 Tips for Canning

  • Canning takes patience. It is not uncommon for a jelly or jam to take a couple of days to completely gel up. We’ve made this jelly dozens of times now, and haven’t ever had an issue. If your jam or jelly isn’t setting properly, please read this guide to setting up jelly and see if it can help.
  • Research is key to a successful outcome. Diving head first into something like canning isn’t actually the best idea. Researching canning in your area (due to climate, altitude and other factors), different fruits and vegetables to can and tools and methods for canning are all essential ways to get started. I strongly encourage you do do this before making any canning recipe, even one for beginners.
  • Make sure you have the proper tools and items for canning before you start. This guide to basic canning tools is one of my favorite resources to send my readers when they are just starting out.
Corn Cob Jelly

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.

Okay, that works, I guess. But not what I wanted.

It was delicious, 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.

Since what I wanted was Jelly, 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.

Corn Cob Jelly

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! 

More Budget Friendly Summer Recipes

More unique jelly/jam recipes

Honeysuckle Jelly

The sweet taste of childhood summer’s fills this jar of Honeysuckle Jelly. It’s a mixture of summer and childhood and can be used for so many things!

Honeysuckle Jelly Featured Image

Blood Orange Marmalade

A little bit of sunshine in a jar. This Blood Orange Marmalade has a sweet, yet subtly tart citrus flavor that makes you think of a sunny day! 

Blood Orange Marmalade

Blueberry Lemon Basil Jam

The sweet summery goodness of Blueberries, the tangy taste of lemon and the sweet spiciness of basil combines in this gorgeous and very delicious jam. 

Blueberry Lemon Basil Jam

Watermelon Jelly

The sweet taste of summer in a jar of Watermelon Jelly. This jelly is delicious and goes great on a slice of bread, topping pancakes or waffles or even used in fruit salad or baked goods.

Watermelon Jelly

Canning Tips & Tricks

  • canning is definitely a science, and if you’ve never done it before, be sure to read up and do some research not only on the recipe you choose, but also on your location. Things like elevation, climate and other factors drastically affect how your outcome will be.
  • If your jelly did not set, and looks more like a syrup (which you can also use), it is usually a problem that is caused by the temperature you used, pectin problems (old, expired, exposed to moisture, using a different type than the recipe calls for, etc), or incorrect measurements (like measuring the amount of fruit/vegetables differently than the recipe calls for, etc.).
  • If the Corn Cob Jelly is cooked at too high a temperature, it can destroy the pectins’ ability to jell but if it’s not boiled long enough it won’t set either. As I said, a major science experiment.
  • Corn Cob Jelly does need to fully cool before it jells.
  • If you need to fix a recipe that has not jelled correctly, and is like syrup, try these canning fixes.

Recipe for Corn Cob Jelly

A canning jar of corn cob jelly

Corn Cob Jelly

Nicole Cook
Sweet, golden and with a flavor that almost resembles honey. Was born to be put on toast, english muffins and anywhere jelly can go.
4.61 from 113 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Condiments Sauces and Dips
Cuisine American
Servings 42 tablespoons
Calories 90 kcal


  • 12 corn cobs kernels removed
  • 1 ¾ ounces fruit pectin powdered
  • 3 1/2-4 cups granulated sugar
  • 1 drop yellow food coloring
  • 3 1/2-4 cups water from boiling the corn cobs.


  • Remove corn kernels from cobs and save for another recipe or use as a side dish for dinner.
  • In a large pot, drop corncobs with about 6-8 cups of water; bring to a boil.
  • Boil uncovered for about 10 minutes.
  • Throw away the cobs and strain the liquid to remove extra pieces, etc.
  • Reserve 3 1/2 cups of liquid. You can throw out the rest.
  • Place the corn cob water back into the large pot and stir in the pectin. Bring to a strong boil.
  • Add the sugar and bring back to a boil.
  • Skim the foam off the top and add a few drops of yellow food coloring if you’d like.
  • Ladle the liquid into jelly jars, leaving about 1/2 to 1 inch head-space
  • Place the seal and rings on the jar and process the jelly in a water bath for about 10-15 minutes.
  • Remove and set aside. As they cool, listen for the jars to pop.
  • If for some reason they do not pop, just put that jar into the refrigerator and use it within 2 weeks.
  • Shelf life (for popped jars) is 1-2 years


Calories: 90kcalCarbohydrates: 22gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.002gSodium: 6mgPotassium: 70mgFiber: 1gSugar: 18gVitamin A: 48IUVitamin C: 2mgCalcium: 1mgIron: 0.2mg
Keyword easy jelly and jam recipes
Tried this recipe?Please leave us a rating and then share a photo on Pinterest or Instagram and tag us @dailydishrecipes or #dailydishrecipes — we can’t wait to see what you’ve made!

Share this Recipe!

Similar Posts


  1. 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!

    1. 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.

  2. I’m intrigued with the idea of corn cob jelly. We like jelly and we like corn on the cob – so this may be a fun recipe for our family to try.

    1. 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!

  3. 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! 🙁

  4. Ha! I can remember you telling me you were growing corn and I was like — what? I have never heard of such a thing.
    The joke is on me – this recipe looks fantastic!

  5. 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!

  6. 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!

  7. 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!

  8. Interesting. Never heard if it before but I will try it. I am growing corn this year for the first time. Thanks!

  9. Corn is at its peak here now and I’m going to try canning it for the first time. Since I’ll have all of those cobs left over and the kitchen already heated up the jam just seems to be a natural step. Thanks for the post.
    I was interested in your description of the syrup stage of the experiments as I can see that being a very useful product too. Can you remember how much water would give the consistency of honey?

    1. Mine isn’t a reply, its a question. Can you make this with sugar substitute or sugar free pectin?

  10. Everyone thought I was crazy for trying this recipe. I have 11 jars cooling and popping as I type! This stuff REALLY does taste like honey!!! I can’t wait for my skeptics to receive a jar ?

  11. I made this tonight and followed the recipe to a t and for some reason its just not setting. 🙁 any ideas?

    1. Hi Whitney, I hope by now it has set up. It usually isn’t instant. If it didn’t setup correctly, my first guess would be that maybe you’re at a different elevation or humidity level than I am. I have made this several times following this recipe and haven’t had it not set up, but it usually takes a day or so before it’s set up. Hope that helps.

  12. I love the idea of savory pairings with this! I’m going to have to make this one, I’m totally intrigued!!

  13. Wow! That sounds amazing – I bet you could use it over or in ice cream too.

  14. Man, I could sure go for that on a slice of toast right now. Never had that before but it looks so good. Love the gorgeous color!!!

  15. Everyone thought I was crazy for trying this recipe. I have 11 jars cooling and popping as I type! This stuff REALLY does taste like honey!!! I can’t wait for my skeptics to receive a jar ?

  16. I love the idea of savory pairings with this! I’m going to have to make this one, I’m totally intrigued!!

  17. Wow! That sounds amazing – I bet you could use it over or in ice cream too.

  18. Man, I could sure go for that on a slice of toast right now. Never had that before but it looks so good. Love the gorgeous color!!!

  19. Everyone thought I was crazy for trying this recipe. I have 11 jars cooling and popping as I type! This stuff REALLY does taste like honey!!! I can’t wait for my skeptics to receive a jar ?

  20. Wow. I have never even hear of corn on the cob jelly! I love stumbling across new recipes like this. It reminds you just how much variety really is out there.

  21. I’m hoping my corn cob jelly will be as good as my mom’s was back in the day! We were a family of 9 and had a HUGE garden. My mom was born in 1927 so lived through the depression.

    As I tell my husband, born and raised in town, he won’t make it through tough times like I can…living off the earth! Glad for my SW Wisconsin upbringing where foraging or hunting for food was a commonplace event and trained me to make items like…watermelon rind pickles.

    Thanks for the recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.