Corn Cob Jelly

A few Saturdays ago we visited the Bel Air Farmers Market and I noticed one of the vendors sold "Corn Cob Jelly".
I can tell you my first thought was more or less disbelief that you could make jelly from a corn cob.  The idea kept gnawing at me though, so this weekend after a minature vacation in Williamsburg, Virginia we came home and I got to work.
I thoroughly love the idea of this recipe simply because I'm using something that I would have thrown away.  Now that I've made the recipe though and I've tasted it I'm thoroughly convinced that corn cob jelly will be made each summer.
My husband compared the flavor of the finished product to honey however I cannot really put my finger on what it exactly tastes like.
Honey? A bit.  Apples? Maybe.  Corn? No.  Most definitely not.
Try this for yourself and let me know what you think!

  • 12 large ears of corn
  • 2 quarts water
  • 2 tablespoons lemon juice
  • 1 package powdered pectin
  • sugar
Boil corn; cut kernels from cobs and store.  Add 2 quarts of water into a large pot; add the corn cobs.
Place a small plate and teaspoon in your freezer.  You're going to need it in a bit.

Bring to a hard boil for at least 30 minutes.  Remove the cobs from the liquid, and then strain corn liquid through a fine colander.  I was mostly interested in removing the bigger chunks of corn however I left the tiny pieces in there.  
After all was said and done, I had about 3 cups of liquid after it boiled down. Return the liquid to the pot and stir in lemon juice and pectin.  Bring to a boil. Add one cup of sugar to match the measure of the liquid. Stir to dissolve sugar. Bring the pot to a rolling boil. Boil hard one minute, stirring constantly.  Now pull out the frozen spoon from the freezer.  Get a small amount on the spoon and place back in the freezer and wait a few moments.  After about five minutes (approximately) check the jelly on the spoon to see if the jelly firmed up.  If it hasn't I usually let it boil for a bit longer, and then as an emergency I will use one extra bit of pectin (I usually plan ahead and purchase several boxes when I know I will be making jellies or jams.  Just in case.  I have only been making jams or jellies for the past two or three years so I have yet to fully master this!)
Remove from heat. Ladle hot corn cob jelly into hot jars. Adjust lids and bands. Process in a boiling water bath for 10 minutes.

Makes 5 half-pints.

I will most definitely be making some more of this whenever we have a few corn cobs to spare!  I will possibly be selling some of my jams, jellies and salsas soon at the Aberdeen Farmers Market and I can imagine everyone will love this!

Popular posts from this blog

An argument for soil testing

Preparing for 2018

This is the day that never ends and it goes on and on my friends......