Print Recipe

Corn Cob Jelly



  • 12 dried red corncobs*
  • 3 pints water
  • 1 package powdered pectin
  • 3 cups granulated sugar
  • 1 tablespoon lemon juice

* Red corncobs come from what is termed "field corn" that is raised to feed animals.


  1. Rinse cobs well. Break in half. Boil gently 30 minutes and strain the juice through a wet cloth. Measure to get 3 cups. If necessary, add water.
  2. Add the pectin and bring to a full rolling boil.
  3. Add sugar and heat to dissolve. Bring to a boil again, boil for at least a full minute or until it starts to jell - another minute or so.
  4. Skim; pour into sterile glasses or jars and seal.

It is now recommended that all jelly be processed for 10 minutes in a boiling water bath.


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