Corn Cob Jelly
Corn Cob Jelly offers a unique and sweet-tangy spread made from the flavorful juices of boiled corn cobs. Its vibrant color and distinctive taste make it a delightful addition to breakfast or cheese platters, appealing to those who enjoy inventive preserves with a hint of natural corn sweetness.
Ingredients
Instructions
- Boil broken corn cobs in water for 30 minutes.
- Remove from heat and strain the liquid.
- Add enough water to make 3 cups of liquid.
- Add fruit pectin and bring to a rolling boil.
- Add sugar and boil for 2 to 3 minutes.
- Remove from heat and pour into sterilized jars.
- Seal the jars.
Tips & Substitutions
For the best flavor, use bright red corn cobs that are fresh and sweet. If you don't have fruit pectin, you can use gelatin as a substitute, but it may alter the texture slightly. Make sure to sterilize jars properly to ensure your jelly stays fresh longer. If you desire a sweeter jelly, feel free to increase the sugar slightly. This jelly pairs beautifully with Comfort Fruit Salad.
Serving Suggestions
Corn cob jelly is delightful as a spread on toast or biscuits for breakfast. It also works well as a topping for vanilla ice cream, adding a unique sweetness that complements Cocoa Syrup. Consider serving it alongside Special Baked Chicken for a sweet and savory meal combination. Experiment with pairing it with cheeses for an interesting appetizer.
Storage & Reheating
Store the sealed jars of corn cob jelly in a cool, dark place like a pantry. Once opened, refrigerate the jelly and consume it within 2-3 weeks. To reheat, simply warm the jelly gently on the stove or in the microwave until it reaches your desired temperature, taking care not to boil it again.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Cob Jelly contains roughly 333 calories, with 7g protein, 84g carbohydrates, and 1g fat. It is an excellent source of vitamin C (143% of the Daily Value) and dietary fiber (56% of the Daily Value), and a good source of potassium and protein. It also contributes 16g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn cobs for this recipe?
Yes, you can use frozen corn cobs, but ensure they are fully thawed before boiling. The flavor may be slightly different compared to fresh cobs, but it will still produce a delicious jelly. Just be sure to follow the same boiling time for extraction.
How do I know if my jelly has set properly?
To check if your jelly has set, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and does not run, it has set properly. If not, you may need to reboil with additional pectin.
What can I do with leftover corn cobs after making the jelly?
After making jelly, the leftover corn cobs can be used to flavor soups or broths. Simply add them to your pot while simmering, then remove before serving. They can also be composted to enrich your garden soil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).