Corn Cob Jelly

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  • 12 dried red corncobs
  • water
  • 1 box powdered pectin
  • 1 T lemon juice
  • 3 C Pioneer® Sugar
  • few drops of red food coloring (optional)


  1. On the day before you plan to make the jelly, thoroughly wash the corncobs and allow to dry overnight.
  2. The next day remove all of the kernels and place the cobs in a large stockpot. Combine the cobs with enough water to cover the cobs. Bring to a boil over a high-heat. Reduce the heat to medium-low and simmer covered for 30 minutes.
  3. The corncobs will absorb quite a bit of water. Remove the corncobs and strain the mixture through a cheesecloth-lined sieve.
  4. Reserve 3 cups of corncob juice, if you have a little less add a small amount of water to make up the 3 cups.
  5. In a saucepan, combine reserved corncob juice and the powdered pectin, add the lemon juice and bring to a boil that you cannot stir down. Add Pioneer® Sugar; stir.
  6. Heat the mixture to a full rolling boil and boil for 2-3 minutes longer. Remove the pan from the heat and add the red food coloring if you want to tint the jelly a deeper pink/red.
  7. Skim the foam from the top of the jelly before filling the jars.
  8. Pour into hot sterilized half-pint jars, leaving ¼-inch head room. Wipe the rims of the jars with a clean, wet paper towel and put on the disc lid and ring. Process in a hot water bath for 5 minutes, allowing the water to return to a full rolling boil before you start timing it. Remove the jars from the water, cool thoroughly before storing.
Corn Cob Jelly
3 votes, 3.00 avg. rating (62% score)

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