Jam & JellyCondiments

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

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August 8, 20080 found this helpful

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

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By Suzanne (Guest Post)
August 9, 20080 found this helpful

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

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September 22, 20080 found this helpful

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!

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Food and Recipes Recipes Condiments Jam & JellyAugust 8, 2008
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