Corn cob jelly dates back to 1875 when the pioneers used dried red corn cobs from field corn used to feed livestock to create a rose colored jelly. It only needed a few ingredients to make jelly that claimed to taste like apples.
That has definitely intrigued me. Today I’m making corn relish and since I have all these leftover corn cobs, I thought why not try corn cob jelly!?! To be honest, I initially thought corn cob jelly would be weird, but I like to try different things and thought it would definitely be something interesting to try.
But when the jelly was done, I couldn’t help but to taste a spoonful from scraping the pot once the jelly was in the canning pot. And I couldn’t help not believe how delicious it is.
What might you think corn cob jelly to taste like? I expected it to taste like a cob of corn but it actually has a floral, almost honey-like flavor. It’s so good and a jelly I will make every year now!
Let’s get started!
There’s a few steps but it’s well worth it! We have all this beautiful corn, so I used the corn to make corn relish and I saved 3 cobs for supper.
Then with all the corn cobs, I decided to make jelly because I thought it’d be interesting to try! And I hate wasting.
Place corn cobs in pot and add water.
Bring to a boil.
I decided to add more water. Bring back to a boil and boil 30 minutes., uncovered.
Let cool slightly so it’s easy to handle. I removed the cobs.
Next we are going to strain.
I strained it again because it looked cloudy.
Look at that beautiful yellow color!
Measure 4 cups into a large cooking pot. I had a bit more than 4 cups, so I poured it all. Add 1/4 cup lemon juice.
Sprinkle in pectin as you stir so you do not get lumps.
Add butter and bring to a rolling boil. It will take a while to boil, about 15 minutes.
Here it’s a full rolling boil. Time to add sugar!
Add sugar all at once while stirring. Stir constantly.
Keep stirring!! Stir constantly.
Bring to a full rolling boil. Boil 1 minute.
Remove from heat. Skim foam.
The jelly smells and looks amazing!
Pour into sterilized jars. Pour to 1” headspace. Stir to remove air bubbles.
Looks great!
Wipe rims.
Place seal on and ring; tighten to just finger tight.
Time to process!
Place in water bath canning pot and process 10 minutes.
Remove carefully and let cool completely.
Lids should pop once sealed.
Corn Cob Jelly
Juice:
12 corn cobs — I only had 10 so that’s what I used
4 to 7 cups of water — I had 5 cups and then added more – use enough water to nearly cover the cobs.
Cut corn off cobs. Add place cobs in large pot. Add water. Cook for 45 minutes. Cover, and let cool. Strain.
Jelly:
4 cups corn cob juice
1/4 cup lemon juice
1 package powdered pectin
1/2 tsp butter
4 cups sugar
Pour corn cob juice into a large pot. Add lemon juice. Sprinkle in pectin as you stir so you do not get lumps. Add butter and bring to a rolling boil. Add sugar all at once while stirring. Stir constantly. Bring to a full rolling boil. Boil 1 minute. Remove from heat. Skim foam. Pour into sterilized jars. Pour to 1” headspace. Stir to remove air bubbles. Wipe rims. Place seal on and ring; tighten to just finger tight. Place in water bath canning pot and process 10 minutes. Remove carefully and let cool completely. Lids should pop once sealed.
enjoy from Our City Homestead to yours