Ingredients for Corn Cob Jelly
- Corn
- 8 cups water (adjust as needed)
- Powdered Fruit Pectin
- 7 cups granulated sugar
- Yellow Food Coloring
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How to Make Corn Cob Jelly
- Cut kernels from 8-10 corn cobs, reserving kernels for another recipe (like cornbread!).
- Place corn cobs in a large pot and add 8 cups of water. Bring to a rolling boil.
- Boil vigorously for 10 minutes.
- Remove corn cobs from the pot and discard.
- Strain the cooking liquid through a cheesecloth-lined strainer into a large bowl, pressing gently on the cobs to extract as much liquid as possible.
- Measure the strained liquid. You should have approximately 3 cups. If not, add enough water to reach 3 cups.
- Return the liquid to the large pot. Stir in 1 1/4 cups of liquid pectin.
- Bring the mixture to a full rolling boil that cannot be stirred down.
- Add 7 cups of granulated sugar and stir until dissolved. Continue boiling hard for 1 minute, stirring constantly.
- Remove from heat. Skim off any foam and stir in a few drops of food coloring (optional).
- Ladle immediately into prepared half-pint canning jars, leaving 1/4-inch headspace.
- Wipe jar rims clean. Place lids and rings on jars. Tighten rings fingertip-tight.
- Process in a boiling water bath for 10 minutes.
- Remove jars and let cool completely. Check seals (lids should not flex). Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1150g
Fat
4g
Carbs
121g
