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Easy Canning Recipe: Corn Cob Jelly

Published: Aug 10, 2014 · Modified: Sep 1, 2020 by Nicole Cook · This post may contain affiliate links · This blog generates income via ads · 66 Comments

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Corn Cob Jelly

This delicious Corn Cob Jelly is light, sweet and incredibly delicate and delicious. It tastes a whole lot like honey on anything you spread it on.

Corn Cob Jelly

Saving Summer is my the theme for 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 someone in Florida, 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 for today.

We made Corn Cob Jelly.

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.

I cannot tell you how happy I am we tried it and we’ve made it a bunch since! 

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! 

 

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

  • 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 
  • 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 
  • 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
  • Spicy Red Pepper Jam from The Wimpy Vegetarian

Pucker up for pickles

  • Bread and Butter Pickles from That Skinny Chick Can Bake 
  • 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 
  • 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

 

Corn Cob Jelly

Corn Cob Jelly

Yield: 3 -4 jelly jars
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Sweet, golden and with a flavor that almost resembles honey. Was born to be put on toast, english muffins and anywhere jelly can go.

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.

Instructions

  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 3 1/2 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 1/2 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
© Nicole Cook | Daily Dish Recipes
Cuisine: American / Category: Condiments Sauces and Dips

Want a few 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

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

Corn Cob Jelly

This delicious Corn Cob Jelly is light, sweet and incredibly delicate and delicious. It tastes a whole lot like honey on anything you spread it on.

Corn Cob Jelly

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

 

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Comments

  1. Stacy

    August 10, 2014 at 3:25 am

    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!

    Reply
    • Nicole Cook

      August 10, 2014 at 8:51 am

      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.

      Reply
  2. Amanda Boyarshinov

    August 10, 2014 at 6:24 am

    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.

    Reply
    • Nicole Cook

      August 10, 2014 at 8:51 am

      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!

      Reply
  3. Renee

    August 10, 2014 at 7:12 am

    We have lots of corn fields here in Georgia too. I’ve never tried corn cob jelly though. Sounds interesting.

    Reply
  4. Jennifer @ Peanut Butter and Peppers

    August 10, 2014 at 8:33 am

    I would have never thought of this. This is such a great idea! I can’t wait to try your recipe. Going to get some corn today.

    Reply
    • Nicole Cook

      August 10, 2014 at 8:50 am

      You will love it Jennifer! It’s absolutely fantastic and we make it a lot!

      Reply
  5. Tara

    August 10, 2014 at 10:47 am

    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!!!

    Reply
  6. Liz

    August 10, 2014 at 11:33 am

    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! 🙁

    Reply
  7. Family Foodie

    August 10, 2014 at 11:47 am

    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!

    Reply
  8. Mallory @ Because I Like Chocolate

    August 10, 2014 at 12:15 pm

    Corn jelly? What?! This is genius! I am so going to make this, I love corn!

    Reply
  9. Deanna Samaan

    August 10, 2014 at 12:30 pm

    I remember reading somewhere that the corn cob holds all the sweetness of corn 🙂 This sounds good I love to try it!

    Reply
  10. susan @ the wimpy vegetarian

    August 10, 2014 at 1:27 pm

    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!

    Reply
  11. Katy

    August 10, 2014 at 2:04 pm

    I would never have thought to use corn to make jam, but what a great idea! It looks like sunshine in a jar!

    Reply
  12. Hezzi-D

    August 10, 2014 at 3:26 pm

    This looks great! I made some last year and agree…it tastes just like honey!

    Reply
  13. Shaina

    August 10, 2014 at 4:00 pm

    I’ve never canned anything before, but today’s theme is really making me antsy to try it!

    Reply
  14. Sarah

    August 10, 2014 at 6:29 pm

    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!

    Reply
  15. Kimberly

    August 10, 2014 at 9:32 pm

    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!

    Reply
  16. Betsy @ Desserts Required

    August 11, 2014 at 3:59 pm

    This is so incredibly unique and fabulous. I would never have thought of corn cob jelly…ever! Then again, I do not have miles and miles of field inspiration near me!

    Reply
  17. Christy @ Confessions of a Culinary Diva

    August 11, 2014 at 7:48 pm

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

    Reply
  18. Cindys Recipes and Writings

    August 12, 2014 at 7:05 pm

    I was so intrigued by the idea of corn cob jelly I couldn’t wait to see this! We are surrounded by sweet corn here in this part of PA too. I want to taste this on some fresh bread!

    Reply
  19. Sarah | Curious Cuisiniere

    August 14, 2014 at 8:58 am

    What a great way to make use of every part of the corn. I would never have thought about making a corn jelly, but this sounds delicious!

    Reply
  20. Alice Mizer

    August 15, 2014 at 10:46 am

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

    Reply
  21. Rebecca

    July 02, 2016 at 12:09 pm

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

    Reply
  22. Rick

    August 09, 2016 at 9:26 pm

    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?

    Reply
    • Elaine Atticks

      October 04, 2017 at 8:39 am

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

      Reply
  23. Kathleen

    September 11, 2017 at 11:40 am

    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 ?

    Reply
  24. Whitney

    August 20, 2018 at 8:57 pm

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

    Reply
    • Nicole Cook

      August 25, 2018 at 1:35 pm

      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.

      Reply
  25. Scarlet | Family Focus Blog

    February 15, 2020 at 4:15 pm

    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.

    Reply
  26. Patricia May Sampson

    November 05, 2020 at 6:13 pm

    Can I use field corn cobs for making jelly?

    Reply

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