Corn Cob Jelly

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So today I have a question for you.  What do you do with your leftover corn cobs?  Usually I just pitch them in the garbage can after we eat them and they take up a lot of space.  My mother, on the other hand, puts her in the compost pile.  I really should start composting my fruit and vegetable scraps but I have yet to do it.

Why am I asking about corn cobs?  Because recently I came across a gorgeous yellow jelly that I just had to make.  I didn’t know what it was and I didn’t care.  It was just sunshine bright and I wanted to have it in the winter.  When I looked closer it was a recipe for corn cob jelly.  I know what you are thinking…gross!  I initially thought that as well but then thought, I’m not using the corn cobs so why not give it a try?

After reading about it most people say it tastes like a light honey in the jelly.  I wasn’t sure about that but I gave it a whirl.  We had roasted corn for dinner one night and we cut the kernels of the cob.  I boiled the cobs in water the next day and made the jelly.  The smell was odd and the water turned a pale yellow color.  The bright yellow actually comes from food coloring.

Corn Cob Jelly:

The jelly turns out runny but it thickens up once it is in the refrigerator.  Surprisingly it does taste like honey!  It was really good on toast for breakfast.  I also let my little cousins have some and they thought it was fun to try an unusual jelly.

Corn Cob Jelly (slightly adapted from Blueberries and Blessings)
6 corn cobs (kernels removed)
6 c. water
2 c. sugar
1 box pectin
4 drops yellow food coloring

1.  Prepare a boiling water canner and 4 half pint jars.

2.  Place the corn cobs and water in a large pot over medium high heat.  Bring to a boil and cook for 25 minutes.

3.  Discard the corn cobs and measure out 4 cups of the strained corn cob liquid.  Pour it back into the pot along with the sugar, pectin, and food coloring.

4.  Bring to a boil and boil hard for 5 minutes.  Remove from heat and skim off any foam.

5.  Ladle the jam into hot jars. Leave ½  inch headspace. Remove any air bubbles from the jars are readjust the headspace.

Delicious Corn Cob Jelly:  Hezzi-D's Books and Cooks

6. Put on the 2 piece lid and heat in a boiling water canner for 15 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.

Makes 4 half pints.

Corn Cob Jelly is a delicious way to use up corn cobs:  Hezzi-D's Books and Cooks


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