Sunday, July 29, 2012

Canned Corn and Corn Cob Jelly

When we went down to the Amish store on Saturday we picked up 2 dozen ears of sweet corn.  I canned the corn last night and got 11 pints.  I then boiled the corn cobs for about 45 minutes, removed the cobs and simmered the corn water down until I had about 7 cups.  You can strain the juice if you want, I did not.  I put it in the fridge and made corn cob jelly today.  I added the corn cob water, 4 TBS of lemon juice and 2 packs of pectin in a large pan.  I brought this to a boil then added 7 cups of sugar to it.  Brought that back to a boil and boiled it hard for 1 minute.  I put it in jars and processed it for 10 minutes in a boiling water bath.  I got 2 pints, 3 half pints and 8 quarter pints (jelly jars).  There was a little left over and put it in a small container and put it in the fridge.  It tastes a lot like a mild honey, it is very good.  Who would have thought that you could make something that good from something you would throw in your compost bin or garbage, amazing.
11 pints of corn

Corn cob jelly.

Corn cob jelly, looks like and tastes a lot like honey.  I did not strain the juice and you can see little pieces of corn in it.  Bring on some biscuits or better yet some good corn fritters.


  1. I have been making Corn Cob Jelly for a few years now. My boys will not eat any other kind now. We shuck the corn and feed the shucks to the livestock. I cut the corn off and freeze it, boil the cobs and give the cobs to the livestock. NOTHING is wasted. My kind of preserving !!!!

  2. The corn kinda looks like canned pinto beans in that picture. Really wanna try that jelly on some fresh bread.

    1. Fresh bread or some corn fritters sounds mighty fine.

  3. I was just thinking about corn cob jelly the other day. Thank you for linking up at the Carnival of Home Preserving!