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Making Jams and Jellies

Corncob Jelly
with powdered pectin

To make corncob juice:

  • 1 dozen medium-sized fresh red corncobs from field corn
  • 2 quarts water

To make jelly:

  • 3 cups corncob juice
  • 1 (1¾ ounce) package powdered pectin
  • 3 cups sugar

Yield: About 5 or 6 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 canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15


Released by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists. August 2003.

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