Corn Cob Jelly Recipes

CORN COB JELLY

Steps:

• Cut shucked corn cobs in two pieces.
• Place in a large stockpot, add enough to cover the cobs.
• Bring to a boil.
• Reduce heat and simmer 40 minutes.
• Strain the corn juice through a double layer of cheesecloth or a jelly bag.
• Measure 3 cups of corncob juice into a large pot. (Water may be added if needed to make 3 cups liquid.)
• Whisk in the pectin and bring to a boil.
• Add the sugar and bring the mixture back to a full roiling boil while stirring.
• Boil for 5 minutes.
• Remove from heat; skim off foam.
• Pour hot jelly immediately into hot, sterile jars, leaving ¼-inch headspace.
• Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
• Process 5 minutes in a boiling water bath. Adjust for altitude above 1000 ft.
• Remove from water bath and cool completely before storing in a cool place.

CORN COB JELLY

Steps:

• 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 3 1/2 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 1/2 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

CORNCOB JELLY

Steps:

• Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Cook, uncovered, 10 minutes., Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary., Return to stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Transfer to covered jars; refrigerate up to 2 weeks.

CORN COB JELLY

Steps:

• Bring water with cobs to a boil and boil for 10 minutes.
• Measure 3 cups and strain thru wet cheesecloth.
• Pour into a large saucepan with pectin and bring to a rolling boil.
• Add sugar.
• Bring back to a boil and boil for 3 minute.
• Skim Add food coloring if you want.
• Tastes like apple honey.

SWEET CORN COB JELLY

Steps:

• Cut corn kernals from cobs and reserve for another recipe.
• In a large pot, place cobs and water, bring to a boil.
• Boil for 10 minutes.
• Remove and discard cobs; strain liquid through cheesecloth.
• Liquid should measure 3 cups.
• Add additional water if necessary.
• Return to the pot and stir in pectin.
• Bring to a full rolling boil.
• Add sugar and bring back to a boil and boil for one minute.
• Remove from heat and skim foam and add a few drops of food coloring.
• Pour into hot jelly jars.
• Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
• Turn upside down and let stand for 5 minutes.
• Turn upright and allow to cool completely before storing.

CORN COB JELLY

Steps:

• Cook to a good hard boil; boil 5 minutes and then drain off liquid into another pan or remove corn cobs.
• Add 1 box Sure Jell to liquid.
• Bring to a rolling boil.
• Add 3 cups sugar and cook according to directions on Sure Jell box.