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Corn Cob Jelly

Cover 12 ears of cobbed corn in large pot, just to cover the corn. Boil 10 minutes. Use 3 cups of the liquid and strain through a cheesecloth into a smaller pot. Add 3 Tbsp. lemon juice and boil again. Measure 4 cups sugar and pour in all at once. Boil again. Add 1 box Surejell liquid pectin while stirring. Remove and add yellow food coloring to make a butter cup color. Skim off any foam as needed. Pour into warm, sterilized jars, removing any last foam. Water bath for 5 minutes.

Source: My mom made this as long as I can remember. You can also google some recipes and see if there is one you might like better.

By Sandra from Salem, OR

Feedback About This Post:

RE: Corn Cob Jelly

It's great on bisquits and cornbread. I thought it was one of those old southern recipes that someone in my family cooked up (pardon the pun). But, I googled it once, and it's an old Native American recipe and has been around for about as long as corn!

Post by Poor But Proud

RE: Corn Cob Jelly

Wow. Does this bring back memories. My mother used to make this when I was a child.

Post By Suzanne (Guest Post)

RE: Corn Cob Jelly

Thank you! This looks nice and interesting. What do you use it on Sandra?

Post by cerealwife

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