Easy Canning Recipe: Corn Cob Jelly #SundaySupper
The Daily Dish Recipes
The Daily Dish Recipes
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  • 3 1/2 cups of liquid after straining each time I make this, so that’s what I used in sugar. This held true whether I used regular fruit pectin or it’s low sugar counterpart. So use whichever you prefer.
  • toast
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  • 3-4 jelly jars Ingredients 12 corn cobs (kernels removed) 1 package (1-3/4 ounces) powdered fruit pectin
  • 3½-4 cups sugar a drop or two of yellow food coloring 3½-4 cups of water from boiling the corn cobs. Instructions Remove corn kernels from cobs and save for another recipe or use as a side dish for dinner. In a large pot, drop corncobs with about 6-8 cups of water; bring to a boil. Boil uncovered for about 10 minutes. Throw away the cobs and strain the liquid to remove extra pieces, etc. Reserve 3½ cups of liquid. You can throw out the rest. Place the corn cob water back into the large pot and stir in the pectin. Bring to a strong boil. Add the sugar and bring back to a boil. Skim the foam off the top and add a few drops of yellow food coloring if you'd like. Ladle the liquid into jelly jars, leaving about ½ to 1 inch head-space Place the seal and rings on the jar and process the jelly in a water bath for about 10-15 minutes. Remove and set aside. As they cool, listen for the jars to pop. If for some reason they do not pop, just put that jar into the refrigerator and use it within 2 weeks. Shelf life (for popped jars) is 1-2 years 3.2.2708



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