Corncob Jelly: A Three-Ingredient Recipe From Old Farmhouse Kitchens
When summer gives you corn, use the corncobs to make jelly! It may sound strange, but it's honey-sweet and delicious! Try this easy recipe.
Late summer in farm country runs on sweet corn. Bushels come off the field, kernels get cut for the freezer and the canning jars, and the cobs pile up. Old farmhouses turned those cobs into corncob jelly, a sweet, honey-colored preserve that tastes like nothing else. Three ingredients, one Saturday afternoon, and the empty cob pile becomes a year of breakfast jam.
Quick Reference
- What it is: a clear, golden jelly made by simmering corn cobs in water, straining, and setting with sugar and pectin.
- Why bother: the cobs hold a surprising amount of sweet corn flavor, and the resulting jelly tastes like honey crossed with toasted corn.
- Ingredients: corn cobs, water, sugar, pectin (and lemon juice for acidity).
- Best with: biscuits, cornbread, ham sandwiches, glazed pork, or a cheese board.
- Yield: 12 cobs gives about 5 half-pints.
- Tradition: a classic farmhouse “use everything” preserve from the corn-belt Midwest and Appalachia.
3-Ingredient Corncob Jelly Recipe
Makes about 5 half-pint jars.
Ingredients:
- 12 fresh sweet corn cobs, kernels removed (save kernels for another use)
- 8 cups water
- 4 cups sugar
- 1 box (1.75 oz) powdered pectin
- 1 tablespoon lemon juice (for color and acidity)
Instructions:
- Make the corncob stock. Break each cob in half. Place in a large pot with 8 cups of water. Bring to a boil, then reduce to a simmer and cook 45 minutes, until the water has turned golden and tastes sweet.
- Strain. Lift out the cobs (compost them). Pour the stock through a fine-mesh sieve lined with cheesecloth to catch any debris. You should have about 4 cups of corncob stock.
- Combine with pectin. Return the strained stock to a clean pot. Stir in the powdered pectin and the lemon juice. Bring to a hard rolling boil that cannot be stirred down.
- Add sugar. Pour in all the sugar at once, stirring to dissolve. Return to a rolling boil and cook exactly 1 minute, stirring constantly.
- Remove from heat. Skim any foam from the top.
- Jar it. Ladle hot jelly into sterilized half-pint jars, leaving ¼ inch of headspace. Wipe rims, seat lids, screw rings fingertip-tight.
- Process. Water-bath process for 10 minutes.
- Cool. Lift jars onto a towel and let sit 24 hours undisturbed. Check seals before storing in the pantry.
What Does It Taste Like?
Honey crossed with toasted corn. The sweetness is deep and clean, with a faint roasted edge from the simmered cobs. It is not a strong, fruit-jam flavor; it is a gentle, almost butterscotch sweetness. Try it spread on warm biscuits, on a slice of fresh cornbread, glazed over ham, or with a sharp aged cheddar.
Tips for the Best Corncob Jelly
- Fresh corn only. Cobs that have sat for days lose flavor. Use within 24 hours of shucking.
- Sweet varieties work best. Silver Queen, Ambrosia, Peaches and Cream, or any standard sweet corn. Field corn cobs give a flatter, less sweet jelly.
- Do not boil too long. Boiling the cobs beyond 45 minutes can pull out tannins and turn the jelly bitter.
- Cheesecloth strain. Skip this step and you get a cloudy jelly. The clear, sparkling golden color is what makes corncob jelly look like liquid sunshine in the jar.
- Pectin matters. Powdered pectin works most reliably; liquid pectin will work but requires a different ratio.
Other Sweet Corn Projects
Once you start using the whole ear, the rest of corn season opens up. Roast the kernels into corn relish, freeze whole cobs to grill in winter, dry kernels for cornmeal or popcorn. The Midwest farm kitchen wasted very little of any harvest, and the recipes survive because they work.
Join the Discussion
Have a corncob jelly recipe from your family that does something different? Tell us in the comments. We collect old farmhouse recipes whenever they cross our desk.
Frequently Asked Questions
What does corncob jelly taste like?
Honey crossed with toasted sweet corn. Mild, golden, less intense than fruit jelly, with a faint butterscotch sweetness from the simmered cobs.
Can I make corncob jelly without commercial pectin?
Yes, but the set is less reliable. The corncob stock lacks the natural pectin of fruit-skin jellies. A boxed pectin is the easier route.
How long does corncob jelly keep?
Sealed in a cool, dark pantry, 12 to 18 months for best flavor. Once opened, refrigerate and use within 3 weeks.
Can I use cobs from canned or frozen corn?
No. The flavor comes from fresh corn just off the ear. Frozen and canned corn cobs are usually not packed for jelly use, and the cobs lose flavor with time after shucking.
What can I do with the kernels after cutting them off?
Freeze them in zip-top bags for soups, chowder, succotash, and salads. Make a corn relish with peppers and onions. Roast for a quick winter side. Sweet corn freezes well and rivals any frozen vegetable in the grocery store.
Natalie LaVolpe
Natalie LaVolpe is a freelance writer and former special education teacher. She is dedicated to healthy living through body and mind. She currently resides on Long Island, New York, with her husband, children, and dog.
- Natalie LaVolpe
- Natalie LaVolpe
- Natalie LaVolpe
- Natalie LaVolpe
I followed the instructions but I got out my pectin to realize it was expired. I’ve a chancy person…I went on with it and it did not set up well. Quite runny. Question….: Can I pour out the jars bring it to a boil and add more pectin or could I lose it all? . Love the flavor. Im.still using haha i even.put some in my coffee as opposed to honey. It was great. I would love to have it set up correctly.
Follow the instructions on the pectin for remaking, or my favorite- use under set jellies as a marinade.
I followed the recipe I used a box of certo powder which is roughly 2oz it didn’t set in the jars but the little bit that was left in the pot did.
Recipe worked great but I had to add an additional pack of liquid pectin to get it to a correct consistency. Has a great taste and can’t wait to share as gifts this Christmas.
This jelly is amazing. I was thinking it wails make a great glaze for a fresh strawberry pie or to use it as a simple syrup for cakes. Thanks for the recipe!
We’re happy to hear that you enjoyed it. We love your ideas – they sound delicious!
Sounds like stone soup from Aesop’s fables to me!
What a great book! However, this is more about not wasting something that can be turned into a yummy snack!
I was a little disappointed the recipe said 5 to 6 pint jars
But I believe it meant half pint jars. following the recipe mine made 5 and 3/4ths half pint jars. Waiting on them to set up now so I can try it
I made corn cob jelly in Home Ec. class in high school. Really good.
The “printed” instructions are not complete (they end with “bring to a boil”) the rest of the recipe does not print out compared to what is seen online. The following instructions are missing from the “printed” version:
Stir in sugar and bring back to a boil. Boil hard for 5 minutes, stirring constantly. Skim and discard any foam that forms at the top. You can add a drop or two of yellow food coloring if you wish to give your jelly a more yellow appearance.
Ladle the liquid into 5 to 6 pint-sized clean canning jars or jelly jars.
You can use the jelly right away, in which case simply let the jelly cool and store jars in the fridge for up to 2 weeks (give some to friends and family). If you plan on canning in a hot water bath, follow these canning instructions here. Properly canned jars of corncob jelly will keep in the pantry for up to 2 years. *Note: If you don’t have 12 corncobs all at once, you can freeze what you have until you have a sufficient number for making jelly.
Hi do you think you could use liquid pectin instead of powdered pectin?
Yes, Cindy, you can use liquid pectin.
I was a little hesitant at first but decided to give it a try and it was wonderful. Matter of fact it was so good that I decided to makee a second batch too share with friends family.