Corncob Jelly

Corncob Jelly

Submitted by: Margie Buch, Egyptian Electric Cooperative Association
Servings 6 jelly jars
Calories 33kcal


  • 12 corncobs
  • 7 cups water
  • 1-3/4 ounces powdered fruit pectin
  • 3-1/2 cups sugar
  • 2 drops yellow food coloring


  • Remove corn kernels from cobs and save for another recipe. In a large pot, drop corncobs in 7 cups of water and bring to a boil. Boil uncovered for 10 minutes. Throw away the cobs and strain the liquid. Reserve 3-1/2 cups of corncob water and place into a large pot. Stir in the pectin and 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. Ladle the liquid into jelly jars, leaving about 1/2- to 1-inch headspace. Place the seal and rings on the jar and process in a water bath for 10-15 minutes. Remove and set aside. If jars do not seal, refrigerate and use.


Nutrition information (per tablespoon): 33 calories; 0g fat; 1mg salt; 8.7g carbohydrates; 0g protein.