Corn Cob Jelly

This is a Cherokee recipe which is light in texture and has a flavor similar to apple jelly.


  • 12 ears fresh corn
  • 4 cups water
  • 4 cups granulated sugar
  • 1 (3 fluid ounce) package liquid fruit pectin


  1. Cut corn from the cobs and reserve for another use. Place cobs in water and bring to a boil. Cover and cook for 12 to 15 minutes.
  2. Remove cobs and strain liquid through cheesecloth or another filter. If necessary, add enough water to make 3 cups.
  3. Place liquid in a saucepan and stir in sugar. Bring to a boil and cook until sugar is dissolved. Stir in pectin and cook 1 minute longer.
  4. Remove from heat, skim, and spoon into sterilized jars. Seal and store.

Yield: 3 cups

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