There's nothing like sweet corn during the summertime. Grill it, slather it in butter, throw the kernels in a refreshing salsa. Whatever you decide to do, there's always a good reason to serve corn.

But what do you do about the bare corn cobs after the corn kernels have been removed? Do you just throw them away? Think again! Instead of tossing in the trash, use them to make Corn Cob Jelly. This slightly sweet, golden-colored jelly is made to top off toast, biscuits, waffles, pancakes, pretty much anything you can think of. You can even use it in your favorite savory dishes like steak or pork chop recipes. Corn Cob Jelly tastes similar to honey, so it's a great ingredient to use to replace honey.

How to Make Corn Cob Jelly

For this Corn Cob Jelly recipe, you'll need about 12 corn cobs with the corn kernels removed. Save the kernels for another recipe or store them in plastic bags and keep in the freezer. In a large pot or stockpot, add in the bare corn cobs along with 6-8 cups water. Bring to a rolling boil, about 10-15 minutes.

Remove the corn cobs and strain the corn liquid through a fine-mesh strainer. Ladle about 3 1/2 cups of liquid and either discard the rest or save for another time. Pour the 3 1/2 cups of corn liquid back into the large pot and stir in the powdered fruit pectin. Bring to a boil.

Next, it's time to sweeten up this mixture! Stir in about 4 cups of sugar and bring to a rolling boil once again. Skim off any foam from the top of the mixture and discard. The next step is optional, but if you'd like a more vibrant yellow color to your jelly, add in about two drops of yellow food coloring. Ladle the corn liquid into jelly jars and be sure to leave about a 1-inch headspace. Seal the jars and place in a water bath for 10-15 minutes.

Remove the hot jars from the water bath and allow to cool. Keep an ear out to listen for any jars that might pop. If they pop, the jars will last for 1-2 years. If they do not pop, no worries. Just place the corn cob jelly jars in the refrigerator and use within 2 weeks.

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Corn Cob Jelly 

Prep Time: 20 minutes | Cook Time: 30 minutes

jelly jars

INGREDIENTS

  • 12 bare corn cobs
  • 6-8 cups water
  • 1 package fruit pectin about 1 3/4 ounces
  • 3 1/2-4 cups granulated sugar
  • 1-2 drops yellow food coloring

Instructions

Remove the corn cobs and strain the corn liquid through a fine-mesh strainer. Ladle about 3 1/2 cups of liquid and either discard the rest or save for another time. Pour the 3 1/2 cups of corn liquid back into the large pot and stir in the powdered fruit pectin. Bring to a boil.

Stir in about 4 cups of sugar and bring to a rolling boil once again. Skim off any foam from the top of the mixture and discard. Add yellow food coloring if desired.

Ladle the corn liquid into jelly jars and be sure to leave about a 1-inch headspace. Seal the jars and place in a water bath for 10-15 minutes.

Remove the hot jars from the water bath and allow to cool. Keep an ear out to listen for any jars that might pop. If they pop, the jars will last for 1-2 years. If they do not pop, no worries. Just place the corn cob jelly jars in the refrigerator and use within 2 weeks.