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Corn Cob Jelly

Our forefathers were not as wasteful as we are and used the cobs of corn to get the extra mile from the corn they grew themselves.

  • 12 large corn cobs
  • 4 cups water
  • 1 box powdered fruit pectin
  • 4 cups sugar
  • Yellow food color



Cut corn kernels from cobs and reserve for another recipe.

In a large pot, place corn cobs and water; bring to a boil. Boil for 10 minutes. Remove and discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups.

Add additional water if necessary. Return to the pot and stir in pectin. Bring to full rolling boil.

Add sugar and bring back to a boil.

Skim foam and add a few drops of food coloring. Pour into hot, sterilized jelly jars.

Cool and refrigerate until ready to use.

Yield: about 2 pints.

recipe from

Contributor: Junior Trimmer

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