Go Back Email Link
–+ servings

Corn Cob Jelly - Low Sugar

Use corn cobs from canning corn to make this zero waste corn cob jelly recipe. Capture the taste of summer and fall on your morning toast!
Print This Recipe
Prep Time 10 minutes
Cook Time 1 hour
Processing Time 10 minutes
Total Time 1 hour 20 minutes
Course Healthy Recipes
Cuisine Canning
Servings 12 half pint jars

Ingredients
  

  • 9 Cups Non-GMO Corn Cob Juice*
  • 2 tsp. Calcium Water
  • 3-4 Cups Organic Sugar or other sweetener Follow the instructions on the Pomona's packet for anything other than sugar
  • 4 Tbsps. Pomona's Pectin
  • 1 tsp. Citric Acid

Instructions
 

Prepare calcium water first:

  • Combine ½ teaspoon calcium powder (in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid.
  • Shake well.
  • Extra calcium water should be stored in the refrigerator for future use.

* To make corn cob juice:

  • Place your stripped cobs (they should be bare of corn kernels) in a large stew pot and cover with water.
  • Bring to a boil and simmer well for about an hour.
  • Remove cobs and put in your chicken bucket. You can strain out the bits of corn that remain but I like them in my jelly and leave them on purpose.

To Finish Corn Cob Jelly:

  • Place your sugar in a bowl and mix the dry pectin into it thoroughly. Set aside.
  • Put the corn cob juice, calcium water, and citric acid in a large stock pot on medium/high heat.**
  • When the juice is boiling, add the sugar/pectin mix. Stir until dissolved.
  • Return the mixture to a boil while stirring. Remove from heat.
  • Ladle into hot jars, leaving a 1/2" headroom and process for 10 minutes (or according to your elevation and canner instructions) in a water bath canner. Remove from the water bath and place on a heat resistant surface.
  • Don't move your jars or tap your lids for 12-24 hours unless you're certain each one has sealed. You can know they've sealed if you hear a "pop". Pomona's Pectin sets up once cooled, FYI.

Notes

**If you want to substitute the citric acid with lemon juice, scroll down to the post for a link from Pamona's to tell you how.
***You MUST read the instructions for preparing your pectin on the Pomona's insert. This is the part that makes Pomona's different but it’s not hard. You simply need to follow the instructions to disperse the pectin properly.
Do not overboil Pomona's pectin or it will break the bond of the gel. This also applies to processing the jelly in the water bath canner. Only process the jelly according to the time for your canner and elevation. This will probably be between 5 and 15 minutes, depending on your elevation.
Best if eaten within a year; lasts 3 weeks if refrigerated once opened.
Tried this recipe?Let us know how it was!