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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Ingredients
- 12 pieces Corn cobs (kernels removed)
- 6 cups Water
- 4 cups Granulated sugar
- 1.75 ounces Powdered pectin
- 2 tablespoons Lemon juice
Directions
Step 1
Prepare the corn cobs by removing the kernels and setting them aside for another use. Keep the bare cobs intact.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add the granulated sugar and lemon juice to the boiling liquid. Stir well to dissolve the sugar completely.
Step 6
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.
Step 7
Remove the pot from the heat and immediately ladle the hot jelly into sterilized canning jars, leaving about 1/4 inch of headspace.
Step 8
Wipe the rims clean, apply the lids, and process the jars in a boiling water bath for 10 minutes to seal them.
Step 9
Allow the jars to cool completely on a countertop. You’ll hear the lids pop as they seal. Check the seals before storing.
Step 10
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
| Serving size | (4719.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3153.4 |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43.5mg | 0% |
| Total Carbohydrate 825.9g | 0% |
| Dietary Fiber 23.9g | 0% |
| Total Sugars 800.8g | |
| Protein 0.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 88.2mg | 0% |
| Iron 0.0mg | 0% |
| Potassium 30.9mg | 0% |
Source of Calories