Making Jams and Jellies
with powdered pectin
To make corncob juice:
- 1 dozen medium-sized fresh red corncobs from field corn (cobs only)
- 2 quarts water
To make jelly:
- 3 cups corncob juice
- 1 (1¾ ounce) package powdered pectin*
- 3 cups sugar
Yield: About 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
To Prepare Juice - Wash the corncobs and cut into 4-inch lengths.
Place in a large stockpot, add 2 quarts water or enough to cover, and
bring to a boil. Reduce heat and boil slowly for 35 to 40 minutes. Strain
the juice through a double layer of cheesecloth or a jelly bag. Allow
juice to drip through the cloth, using a stand or colander; do not press
or squeeze the bag or cloth.
To Make Jelly - Sterilize
canning jars. Measure 3 cups of corncob juice into a large saucepot.
(Water may be added if needed to make 3 cups liquid.) Stir in the pectin
and bring to a boil. Add the sugar all at once, and bring the mixture
back to a full roiling boil while stirring. Boil for 5 minutes. Remove
from heat; skim off foam quickly. Pour hot jelly immediately into hot,
sterile jars, leaving ¼-inch headspace. Wipe rims of jars with
a dampened clean paper towel; adjust two-piece metal canning lids. Process
in a Boiling Water Canner.
|Table 1. Recommended
process time for Corncob Jelly in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
* For testing, SURE-JELL Premium Fruit Pectin was used.
1) This recipe does produce an acidic jelly as tested. (2) Instead of pre-sterilizing jars, you have the option of washing and rinsing jars in hot water and then keeping them hot until filling. Then the process time is increased and becomes 10 min. (0-1,000 ft), 15 min. (1,001-6,000 ft.) or 20 min. (above 6,000 ft).
Released by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D.,
Extension Foods Specialists. August 2003. Revised April 2017.
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