Best 2 Corncob Jelly Recipes

Corncob jelly is a delectable treat that has been enjoyed for generations. This unique jelly is made from the cobs of fresh corn, giving it a sweet and slightly nutty flavor. With its vibrant golden hue and slightly chewy texture, corncob jelly is a perfect addition to any breakfast or brunch spread. It can also be used as a glaze for roasted meats or as a filling for pies and tarts. So whether you're a seasoned jelly-maker or just starting out, give corncob jelly a try - you won't be disappointed!

Here are our top 2 tried and tested recipes!

CORNCOB JELLY

Corncob Jelly image

Making this jelly every year in the summer is a tradition in my family. I often give this jelly as a gift.-Marge Hagy, Brewster, Washington

Provided by Taste of Home

Time 30m

Yield 5 cups.

Number Of Ingredients 5

Ingredients

12 large corncobs
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar
Yellow food coloring

Steps:

Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Cook, uncovered, 10 minutes., Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary., Return to stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Transfer to covered jars; refrigerate up to 2 weeks.

Nutrition Facts :

OLD-TIME CORNCOB JELLY

Old-time Corncob Jelly image

From Gooseberry Patch Farmhouse 101 Favorites

Provided by Bridget Harrison

Categories Jams & Jellies

Number Of Ingredients 5

Ingredients

1 dozen corncobs
2 qt water
1 3/4 oz package powdered fruit pectin
3 c sugar
5-6 pint canning jars and lids sterilized

Steps:

1. In a large stockpot over high heat, combine corncobs and water.
2. Bring to a boil, reduce heat to medium-low and simmer for 35-40 min
3. Discard cobs, strain liquid through a cheese cloth lined colander.
4. Measure 3 cups of liquid into a large saucepan adding water if needed to equal 3 cups.
5. Gradually dissolve pectin into liquid bring to a rolling boil over high heat.
6. Add sugar all at once stirring to dissolve. Return to a rolling boil, boil for 5 min stirring constantly.
7. Remove from heat skim foam. Ladle into hot sterilized jars leaving 1/4 headspace. Wipe rims secure with lids and rings.
8. Process in boiling water bath for 10 mins. Set jars on towel to cool, check for seals

Tips:

Choose fresh, sweet corn on the cob for the best flavor.
Use a sharp knife to cut the corn kernels off the cob.
If you don't have a food processor, you can grate the corn kernels instead.
Be sure to measure the corn kernels correctly, as too much or too little will affect the texture of the jelly.
Cook the corn kernels and sugar mixture over medium heat, stirring constantly, until the mixture thickens and reaches a temperature of 220°F (104°C).
Remove the jelly from the heat and stir in the butter, lemon juice, and vanilla extract.
Pour the jelly into sterilized jars and seal them tightly.
Process the jars in a boiling water bath for 10 minutes.
Let the jars cool completely before storing them in a cool, dark place.

Conclusion:

Corn cob jelly is a delicious and unique way to enjoy fresh corn. It's perfect for spreading on toast, biscuits, or muffins, or using as a glaze for ham or chicken. With a little planning and effort, you can easily make this delicious treat at home. So next time you have some fresh corn on hand, be sure to give corn cob jelly a try!