Othercreativecanning5.0
Corn Cob Jelly
Try this unique and delicious corn cob jelly recipe — a great way to use up fresh corn cobs!
👥 48 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
To make corn cob juice, cut the corn cobs into 4-inch pieces and place them in a medium-sized saucepan. Cover with water and bring to a boil. Reduce the heat and simmer the corn cobs for 35 to ⏱️ 40 minutes.
corn cob juice3 cupsfresh corn cobs (medium-sized)12
2
Carefully strain the liquid through a fine-mesh sieve that has been lined with two layers of cheesecloth. Without pressing or squeezing the corn cobs, allow the juice to drip naturally — this will help ensure a clear stock.
fresh corn cobs (medium-sized)12
3
To make corn cob jelly, add 3 cups of corn cob juice a saucepan. Stir in the pectin and bring the mixture to a boil. Let the pectin and corn cob juice boil for 1 full minute.
corn cob juice3 cups
4
Stir in the sugar and bring the liquid back to a boil. Boil for ⏱️ 5 minutes. Remove the saucepan from the heat and skim off any foam that might have risen to the surface.
sugar3 cups
5
Pour or ladle the corn cob liquid into 4 (1/2-pint) jars, leaving 1/4-inch headspace. Apply lids and store in the refrigerator for up to 1 month or in the refrigerator or 6 months in the freezer. Or, proceed to canning instructions:
6
To can corn cob jelly:Load cans into a prepared hot water bath and process for ⏱️ 5 minutes (or adjust according to altitude**). Remove jars from canner, and allow jars to come to room temperature. Check seals, storing any improperly sealed jars in the fridge. Sealed jars should be stored in a cool, dark place for up to 18 months.
Nutrition Facts
calories
48 kcal
fat Content
0.04 g
serving Size
1 serving
sugar Content
12 g
sodium Content
2 mg
carbohydrate Content
12 g
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