Corn Cob Jelly
Capture the natural sweetness of summer with homemade Corn Cob Jelly, a uniquely delightful spread that puts every part of the corn to good use. This clever recipe transforms bare corn cobs—often discarded—into a golden, honey-like jelly that’s perfect for toast, biscuits, or even as a glaze for roasted meats. Featuring just a handful of pantry staples like granulated sugar, powdered pectin, and a splash of lemon juice, this recipe is both economical and eco-friendly. With a simple simmering process to extract the subtle, earthy flavor of corn, the jelly is easy to prepare and shelf-stable for up to a year. A true example of culinary creativity, this Corn Cob Jelly is a must-try for anyone who loves preserving seasonal flavors and exploring zero-waste cooking techniques.
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Recipe Information
Ingredients
- 12 pieces Corn cobs (kernels removed)
- 6 cups Water
- 4 cups Granulated sugar
- 1.75 ounces Powdered pectin
- 2 tablespoons Lemon juice
Instructions
Prepare the corn cobs by removing the kernels and setting them aside for another use. Keep the bare cobs intact.
Place the 12 cobs into a large pot and pour in 6 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 30 minutes to extract the flavor.
Remove the cobs and strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot. You should end up with about 4 cups of corn cob liquid. If there’s less, add water to make up the difference.
In the clean pot with the corn cob liquid, stir in the powdered pectin and bring the mixture to a rolling boil over high heat, stirring constantly.
Add the granulated sugar and lemon juice to the boiling liquid. Stir well to dissolve the sugar completely.
Return the mixture to a rolling boil and cook for 1-2 minutes, continuing to stir constantly. Skim off any foam that forms on the surface.
Remove the pot from the heat and immediately ladle the hot jelly into sterilized canning jars, leaving about 1/4 inch of headspace.
Wipe the rims clean, apply the lids, and process the jars in a boiling water bath for 10 minutes to seal them.
Allow the jars to cool completely on a countertop. You’ll hear the lids pop as they seal. Check the seals before storing.
Store sealed jelly jars in a cool, dark place for up to 1 year. Open jars should be refrigerated and used within 2 weeks.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 133.7 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 24 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
