Corn Cob Jelly – Traditional Full Sugar

corn cob jelly recipe

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This old fashioned corn cob jelly recipe tastes like sweetened corn or honey. Enjoy it on toast, pancakes, waffles or however you like your jams and jellies.


Units Scale
  • 1 dozen medium to large fresh corn cobs (remove the kernels from the cobs)
  • 2 quarts water
  • 1 (1 3/4 ounce) package Sure Jell powdered pectin or other full sugar pectin
  • 3 cups sugar


To make corn cob juice, bust the cobs into chunks. Place the cobs in a large pot, add 2 quarts water or enough to cover, and bring to a boil. Reduce heat and simmer, covered, for 35 to 40 minutes, stirring occasionally.

Strain the liquid through cheesecloth, a jelly bag, or flour sack towel. To keep your corn cob jelly clear, don’t squeeze the bag or cloth. I like a little more corn flavor, so I go ahead and give it a squeeze.

Measure 3 cups of corn cob juice into a 6-8 quart stock pot. (Add water if needed to make 3 cups liquid.) (Using a heavy bottom pot helps to prevent scorching.)

Stir in the pectin and bring to a boil.

Add the sugar and bring back to a full rolling boil while stirring constantly. Boil for 5 minutes, stirring frequently.

Your corn cob jelly will bubble up quite a bit, and is likely to form some foam. The foam is normal and edible, it just makes the jelly less clear.

Remove from heat; skim off foam if desired. Pour hot jelly immediately into hot jars, leaving ¼-inch headspace.

Wipe rims of jars with a dampened clean towel. Screw on two-piece metal canning lids until finger tight. Process in a Boiling Water Canner for 10 minutes. (Adjust for altitude if needed.)