Canning Recipe of the Week: Corn Cob Jelly

With the current events in the world caused by the Covid-19 outbreak and so many people facing uncertain times while also being confined to their homes, I have been searching out recipes that can be made on the cheap. I found many of them from the era of the great depression when moms had to get creative in how to feed their families on limited funds and supplies, and in addition to this one, I intend to share more of them in future posts.

Canning is a great sheltering at home pass time that will keep you busy and at the same time provide you with delicious tasty treats to enjoy now and later. Biscuits and jelly is a classic comfort food and easy to make and we can all use some extra comfort right about now!

In my search for budget recipes I ran across this unusual jelly that sounds delicious and thrifty!  Corn cob jelly!  So when you have a meal with corn on the cob save those cobs and try your hand at this recipe that is reported to taste like honey.  Whether you grow your own corn or buy it at the market this is a great way to stretch your dollars and still have sweet treats to eat.


Corncob Jelly
with Sure-Jell powdered pectin

To make corncob juice:

• 1 dozen medium-sized fresh corncobs
• 2 quarts water

To make jelly:

• 3 cups corncob juice
• 1 (1¾ ounce) package powdered pectin (Sure-Jell)
• 3 cups sugar

Yield:

• About 4 half-pint jars

 
Procedure:

To Prepare Juice -

• Wash the corncobs and cut into 4-inch lengths. 
• Place in a large stockpot, add 2 quarts water or enough to cover, and bring to a boil. 
• Reduce heat and boil slowly for 35 to 40 minutes.
• Strain the juice through a double layer of cheesecloth or a jelly bag. 
• Allow juice to drip through the cloth, using a stand or colander; do not press or squeeze the bag or cloth.

To Make Jelly -

• Sterilize canning jars. 
• Measure 3 cups of corncob juice into a large sauce pot. (Water may be added if needed to make 3 cups liquid.)
• Stir in the pectin and bring to a boil. 
• Add the sugar all at once, and bring the mixture back to a full roiling boil while stirring. 
• Boil for 5 minutes. 
• Remove from heat; skim off foam quickly. 
• Pour hot jelly immediately into hot, sterile jars, leaving ¼-inch headspace. 
• Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. 
• Process in a Boiling Water Canner.

Processing times by elevation for pints or half pints

• below 1000 ft ... 5 min. 
• 1001 - 6000 ft ... 10 min.
• above 6000 ft ... 15 min.

 Did you know that in my shop I offer a selection of 

recipe binders for keeping your prized canning 

recipes safe and easy to use?  This is just one design from 

my small but growing selection. 

Buy it HERE