Corn Cob Jelly

A crystal-clear, golden jelly made from sweet corn cobs, requiring intermediate home canning skills to achieve a hard rolling boil and proper water-bath processing.

Equipment

• 12-quart heavy-bottomed stockpot
• Water bath canner with rack
• Fine-mesh strainer lined with double-layer cheesecloth
• Large heat-proof glass measuring cup
• 5 half-pint (8 oz) canning jars with new lids and bands
• Canning tongs (jar lifter) and bubble popper/headspace tool
• Wide-mouth funnel and ladle

Ingredients

• 12 fresh sweet corn cobs (yellow or bi-color, kernels cut off and reserved for another recipe)
• 8 cups cold filtered water
• 3 ½ cups clarified corn cob stock (from above)
• ¼ cup bottled lemon juice
• 1 box (1.75 oz / 49g) regular powdered fruit pectin (e.g., Sure-Jell)
• ½ tsp unsalted butter (optional)
• 3 ½ cups granulated white sugar
• Optional: 1-2 drops yellow food coloring

Instructions

1. Snap or cut 12 stripped corn cobs in half. Place them into a large stockpot and cover with 8 cups of cold water. Cover with a lid, bring to a boil, then immediately lower the heat to a gentle simmer for 45 minutes.
2. Remove cobs with tongs. Pour the hot stock through a fine-mesh strainer lined with two layers of damp cheesecloth into a large bowl. Let it drip naturally without pressing or squeezing the pulp. Measure out exactly 3 ½ cups of stock.
3. Fill a water bath canner with water and bring to a warm simmer (180°F). Wash half-pint jars, lids, and bands in hot soapy water. Place jars inside the warm canner water to keep them hot prior to filling.
4. In a clean, heavy-bottomed stockpot, combine 3 ½ cups of corn stock, ¼ cup bottled lemon juice, and the package of powdered fruit pectin. Stir constantly over medium-high heat until the pectin completely dissolves. Add ½ tsp butter to minimize foam. Bring the liquid to a full rolling boil.
5. Pour in all 3 ½ cups of granulated sugar at once. Stir constantly to dissolve. Bring the mixture back to a hard rolling boil. Once a hard boil is achieved, boil hard for exactly 1 full minute, stirring non-stop. Remove from heat immediately.
6. Skim off any remaining surface foam with a metal spoon. Ladle hot jelly into prepared hot jars, leaving ¼-inch of headspace at the top. Wipe jar rims with a clean, damp paper towel, place lids flat, and screw rings on until fingertip-tight.
7. Lower jars into the boiling water bath (ensuring at least 1 inch of water covers jar tops). Cover with lid and process at a hard boil for 10 minutes.
8. Carefully remove jars with a jar lifter and place them upright on a thick kitchen towel in a draft-free spot. Leave undisturbed for 12 to 24 hours. Check seals after 12 hours (the center of the lid should not flex).

Notes

Unopened canned jars remain fresh for 12 to 18 months in a cool, dark, dry pantry. Opened jars should be refrigerated and consumed within 3 weeks. If skipping water-bath canning, refrigerate for up to 1 month or freeze for 6 months. Do not squeeze the pulp during straining to keep the jelly clear.

Nutrition

Calories: 38 kcal · Total Fat: 0g · Saturated Fat: 0g · Trans Fat: 0g · Cholesterol: 0mg · Sodium: 1mg · Total Carbohydrates: 9.8g · Dietary Fiber: 0.1g · Total Sugars: 9.5g · Includes Added Sugars: 9.5g · Protein: 0.1g · Vitamin C: 0.8mg · Calcium: 1mg · Iron: 0.02mg · Potassium: 6mg