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Corn Cob Jelly

Prep Time:

40 Minutes

Serves:

3 × 250 ml (8 oz) jars

Canning Method:

Hot Water Bath

Equipment

  • Large pot (15- 19 Liters or16–20 quart)

  • Water bath canner

  • Food processer or Blender

  • Food mill or jelly strainer

  • Large spoon or ladle

  • Canning funnel

  • Jar lifter

  • Lid lifter

  • Half-pint canning jars with lids and rings

  • Fine sieve or cheesecloth

  • Dishwasher or boiling water for jar sterilization

Ingredients

For the Juice

  • Corn cobs (fresh or clean dried)

    • 6–12 cobs

  • Water

    • Enough to cover

For the Jelly

  • Corn cob juice

    • 720 ml / 3 cups

  • Granulated sugar

    • 150 g / ¾ cup

  • Powdered pectin

    • 1 package (≈50 g / 1¾ oz)

  • Yellow Food coloring (optional)

    • A few drops

Preparation

Method

Prepare the Juice

  1. Boil cobs


    Cover corn cobs with water and boil 15 minutes.

  2. Strain


    Remove cobs and strain liquid through cloth. Measure 3 cups (720 ml) juice.

Make the Jelly

  1. Combine juice and pectin


    In a saucepan, combine juice, pectin, and food coloring (if using).

  2. Boil


    Bring to a full boil, stirring constantly.

  3. Add sugar


    Add sugar, stir to dissolve. Boil hard 3 minutes.

  4. Fill jars


    Pour into hot jars leaving 3 mm / ⅛ inch headspace.

  5. Process


    Water bath 5 minutes.

  6. Cool and check seals

A traditional jelly with light corn aroma and golden color.

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