Corn Cob Jelly

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Recipe by: Joe Friday Uploaded by Drimble Wedge

Since corn is in season, I'll get us off to a good start with a recipe for corn cob jelly. This is an old Appalachian ultra thrifty jelly that ends up with a very unusual, honey-like flavor. It's good on buttered toast and would make an excellent glaze as well. Imagine the best parts of sweet corn and capturing that taste in a jelly and it's what you have. This recipe is essentially the same:

Yield: 7 half pints

  • Half dozen ears of corn
  • 2 quarts water
  • 4 cups sugar
  • 2 boxes regular pectin

Boil corn according to preference. Remove kernels from cobs. Return corn cobs to pot and cover with 2 quarts of water.


Boil corn cobs for 10 - 15 minutes. Remove from heat and strain the liquid from the pot, making sure all corn has been removed. Use the resulting liquid which should be 5 - 6 cups of pale yellow corn water.

Add sugar to liquid and bring to full boil. Add the pectin and stir. Start doing the jelly test immediately as the jelly should form in less than 5 minutes.

Ladle into hot sterilized 8 oz jars, seal and process for 10 minutes in a water bath canner. Let set and do not move for 24 hours.