Old Fashioned Corn Cob Jelly – learn how to wrap your favorite summer flavors of ripe sweet corn in a jelly that is perfect on buttered biscuits!
Old Fashioned Corn Cob Jelly is a yummy recipe from the past – popular in the south, Corn Cob Jelly is the result of corn cobs that aren’t “easily” tossed out after corn is shucked.
Most folks might just toss those cobs into the trash our outside for the chickens to eat. But some of us try to get as many uses as possible from things before letting them lay to rest. Hence where this jelly comes in.
Corn Fields and Dust
I remember growing up as a kid, outside of a rural Minnesota town of less than 500 people. I have so many memories of sitting on the front porch and watching the tractors and hay wagons across the road working in the field. Before they blacktopped our little country road, it was gravel – I have vivid memories of my mom losing her patience with all the “dust” that settled in the house.
I have to admit, dust didn’t seem like a big deal to me when I was that age.
But then again, I wasn’t the one who had to deal with cleaning the house either. Haha 😉 Now that I look back 30 years, I probably would have lost my mind with all that dust, too.
Corn Cob Jelly
Corn Cob Jelly is such a great way to use up all those corn cobs once the corn has been shucked. The more the merrier — once shucked, keep the corn cobs in a huge freezer bag. Once you have enough to make jelly, pull them out.
Once you make the jelly, feed the cobs to the chickens, or dry them out and use them as fire starters. It’s great to get as much use out of them as you can – recycle, recycle, recycle. You’d be surprised how yummy this jelly is – mild and gentle.
Describing the flavor is quite challenging – though it is very similar to a cross of very mild honey or faint apple. My favorite way to eat it (aside from a regular spoon in my mouth 😋) is on buttered biscuits. Next to some baked beans, mashed potatoes, macaroni and cheese, and banana pudding, it’ll make the most delicious dinner. Or breakfast. Or any time in between.
Looking to double the recipe?
Jam and jelly recipes are quite challenging to double and have successfully “set”. I would recommend doing one batch at a time to ensure you achieve a successful set. If not, just reprocess (directions below) and give it another go.
This recipe uses low sugar pectin. If you prefer regular powdered Sure Jel pectin, I would suggest 4 C. liquid (as stated) and 7 C. granulated sugar. Try not to deviate from the required sugar or added lemon juice as those are needed to achieve a successful set.
Corn Cob Jelly
- 5 half pint canning jars
- Water Bath Canner
- large stockpot
- ladle, thermometer, and large spoon for stirring
- 8 ears sweet corn uncooked, freshly cut of kernels
- 1 box low sugar pectin
- 4 C granulated sugar
- 1/4 C lemon juice (juice of two lemons)
Optional - to reduce foaming:
- 1 tsp butter
- In a large stockpot, cover corn cobs with water. Add lid to pot to keep moisture in. Boil cobs for just under an hour. Remove from heat.
- Measure out 4 C of liquid, strain if desired.
- Return the liquid to the pot, add pectin and lemon juice and stir to combine.
- Bring to a boil. Add granulated sugar.
- Bring to a second boil - this time, the boil cannot easily be stirred down. Add 1 tsp butter to reduce foaming (optional).
- Once the jelly reaches a temp of 220 degrees F, boil hard for allotted time (1-2). One minute for a softer set, two minutes for a harder set.
- Fill half pint jars, allow 1/2" of headspace.
- Wipe rims of jars, then place lids and rings. Tighten.
- Process for 10 minutes in water bath canner. This recipe will make 5 half pint jars.
Jelly didn't set?If your jelly didn't set, don't panic. Sometimes it can take up to 48 hours for the jelly to set. If, however, after that time it is still not set, follow the below instructions to reprocess:
- Open each jar, empty jelly into large, clean stock pot.
- Empty jars, lids must be re-washed and prepped again for canning.
- To the stock pot, add 1/4 C. granulated sugar, 2 Tbsp lemon juice, 1/4 C. water and 3 tsp pectin.
- Stir well and bring the mixture to a hard rolling boil (a boil that cannot be stirred down) for 1-2 minutes.
- Ladle into jars, wipe the rims, and apply the lids and bands. Re-process in a water bath for 10 minutes.
- Allow up to 48 hours for the jelly to set.
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Did you make this Corn Cob Jelly? If you did, please take a second to rate the recipe and leave a comment.