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Kickin' Corn Cob Jelly

This novelty jelly tastes like honey. Think what a amusing holiday gift it would be!
Author Grandma Nelson


  • 12 ears of corn - broken in half
  • 3 pints water
  • 1 package powdered fruit pectin
  • 3 cups sugar
  • dab of butter - optional


  1. Boil corn to cook; cut kernels from cobs and use for dinner. Measure 3 pints water into a large pot; add corn cobs.
  2. Bring to a boil; boil hard for 30 minutes. Boil it down uncovered for a more concentrated result. Turn off heat and remove cobs. Strain corn liquid through cheesecloth or a mesh strainer.
  3. Measure remaining corn liquid. Return 3 cups liquid to the large pot. Stir in pectin. (Add a dab of butter to prevent foaming.) Bring to a boil. Add sugar. Stir to dissolve sugar. Bring pot to a rolling boil. Boil hard two to three minutes, stirring constantly. Remove from heat.
  4. Ladle corn cob jelly into hot jars. Adjust lids and bands.
  5. Process in a boiling water bath for 10 minutes.

Recipe Notes

If you have less liquid, adjust your sugar. It should be equal parts sugar to liquid. (1 cup sugar for every cup of liquid)  Makes 4 half pints.