Don’t Toss Those Corncobs: Make Corncob Jelly – Only 3 Ingredients!
When summer gives you corn, use the corncobs to make jelly! It may sound strange, but it's honey-sweet and delicious! Try this easy recipe.
As you probably know, Farmers’ Almanac has many “waste-not, want-not” recipes, and here’s another: after you’re done with those ears of sweet corn, don’t toss those cobs, make corncob jelly! Corncobs transform into a sweet, golden-colored jelly that’s delicious on your morning toast, waffles, or with savory dishes such as pork chops or steak. While it may sound like a strange idea, this jelly dates back to the 1880s and is another wonderfully inventive way our ancestors used up scraps that would normally be discarded.
The jelly also makes a delicious substitute for honey or sugar, which is why it’s also known as “corncob honey” or “mock honey” because of its sweetness and honey-like flavor. So go ahead and add it to your tea!
You don’t have to use cobs that have been eaten clean, you can simply remove kernels with a knife and use them in other recipes (like this corn and black bean salad, for example); although the recipe’s boiling stage will make them safe to use.
3-Ingredient Corncob Jelly Recipe
Ingredients:
- 12 corncobs (kernels removed)*
- 1 package fruit pectin (1¾ ounces)
- 4 cups granulated sugar
- Water
Instructions:
- In a large stockpot add empty corncobs to 6-8 cups of water. Bring to a boil and boil for 10-15 minutes.
- Remove corncobs and strain the liquid through a fine-mesh strainer into another container.
- Measure out 3½ cups of the reserved liquid back into the pot and stir in the powdered fruit pectin.
- Bring to boil.
Stir in sugar and bring back to a boil. Boil hard for 5 minutes, stirring constantly. Skim and discard any foam that forms at the top. You can add a drop or two of yellow food coloring if you wish to give your jelly a more yellow appearance.
Ladle the liquid into 5 to 6 pint-sized clean canning jars or jelly jars.
You can use the jelly right away, in which case simply let the jelly cool and store jars in the fridge for up to 2 weeks (give some to friends and family). If you plan on canning in a hot water bath, follow these canning instructions here. Properly canned jars of corncob jelly will keep in the pantry for up to 2 years.
*Note: If you don’t have 12 corncobs all at once, you can freeze what you have until you have a sufficient number for making jelly.
Have you ever made corncob jelly? Tell us in the comments below!
Natalie LaVolpe
Natalie LaVolpe is a freelance writer and former special education teacher. She is dedicated to healthy living through body and mind. She currently resides on Long Island, New York, with her husband, children, and dog.
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I followed the instructions but I got out my pectin to realize it was expired. I’ve a chancy person…I went on with it and it did not set up well. Quite runny. Question….: Can I pour out the jars bring it to a boil and add more pectin or could I lose it all? . Love the flavor. Im.still using haha i even.put some in my coffee as opposed to honey. It was great. I would love to have it set up correctly.
Follow the instructions on the pectin for remaking, or my favorite- use under set jellies as a marinade.
I followed the recipe I used a box of certo powder which is roughly 2oz it didn’t set in the jars but the little bit that was left in the pot did.
Recipe worked great but I had to add an additional pack of liquid pectin to get it to a correct consistency. Has a great taste and can’t wait to share as gifts this Christmas.
This jelly is amazing. I was thinking it wails make a great glaze for a fresh strawberry pie or to use it as a simple syrup for cakes. Thanks for the recipe!
We’re happy to hear that you enjoyed it. We love your ideas – they sound delicious!
Sounds like stone soup from Aesop’s fables to me!
What a great book! However, this is more about not wasting something that can be turned into a yummy snack!
I was a little disappointed the recipe said 5 to 6 pint jars
But I believe it meant half pint jars. following the recipe mine made 5 and 3/4ths half pint jars. Waiting on them to set up now so I can try it
I made corn cob jelly in Home Ec. class in high school. Really good.
The “printed” instructions are not complete (they end with “bring to a boil”) the rest of the recipe does not print out compared to what is seen online. The following instructions are missing from the “printed” version:
Stir in sugar and bring back to a boil. Boil hard for 5 minutes, stirring constantly. Skim and discard any foam that forms at the top. You can add a drop or two of yellow food coloring if you wish to give your jelly a more yellow appearance.
Ladle the liquid into 5 to 6 pint-sized clean canning jars or jelly jars.
You can use the jelly right away, in which case simply let the jelly cool and store jars in the fridge for up to 2 weeks (give some to friends and family). If you plan on canning in a hot water bath, follow these canning instructions here. Properly canned jars of corncob jelly will keep in the pantry for up to 2 years. *Note: If you don’t have 12 corncobs all at once, you can freeze what you have until you have a sufficient number for making jelly.
Hi do you think you could use liquid pectin instead of powdered pectin?
Yes, Cindy, you can use liquid pectin.
I was a little hesitant at first but decided to give it a try and it was wonderful. Matter of fact it was so good that I decided to makee a second batch too share with friends family.