Corn Cob Jelly (aka Poor Man’s Honey)

Corn Cob Jelly

Chef Lance
Today we make an oldie but goodie, Corn Cob Jelly, when the old-timers had to use everything. They shuck the corn right down to the cob and made jelly.
Print Recipe
Course Jams, Jellies & Chutneys
Cuisine American

Equipment

  • 1 Water bath canner or large stock pot
  • 1 medium stock pot
  • 1 spider or very large slotted spoon
  • 8-12 jelly jars (1/2 pint mason jars) or half the number of pint mason jars
  • 8-12 canning lids
  • 8-12 canning rings
  • 1 stainless steel ladle
  • 1 fine mesh strainer
  • 1 whisk

Ingredients
  

  • 12 each fresh ears of corn with or without husk
  • 1 1.75 oz Sure Jell Original Premium Fruit Pectin or store brand equivalent
  • 3 cups granulated sugar

Instructions
 

Remove the Corn Husks

  • Add water (~9-12 cups) to large stock pot (or water bath canner) and bring to a boil.
  • Fill a large bowl with ice and cover ice with water. This is called a water bath.
  • Once water is boiling, place up to 3 ears of corn into water for 2-3 minutes.
    When time is up, carefully with the spider, remove ears and place in the water bath.
    Rinse and repeat with all ears of corn.

Remove the Corn from the Cob

  • Keep the water from the corn blanching and return to a low boil.
  • With a chef's knife, run the blade between corn kernels and the cob to separate the two. Do not scrape the cob. (See video)
    Rinse and repeat for all the cobs.
  • Reserve the corn kernels for another dish.
  • Place the shucked corn cobs into the boiling water.

Make the Corn "Juice"

  • Reduce the water to a simmer and allow the "juice" to reduce until there is between 2 1/2 – 3 cups remaining (after removing the cobs from the water).
    The "juice" should be a golden yellow color.
  • Strain the cob juice through a fine mesh strainer.

Make the Jelly

  • Measure the cob juice and add enough water to make 3 cups.
  • Add the 3 cups of juice to the medium stock pot and bring to a boil.
  • While juice is heating, sprinkle in a box of pectin while whisking to dissolve and avoid clumps.
  • Boil this mixture for 1 minute.
  • After it boils, add all the sugar while whisking to dissolve and avoid clumps.
  • Bring this mixture to a boil, and boil for 5 minutes.
    Remove any foam collecting on the surface.
  • After 5 minutes of boiling, remove from the heat and ladle into clean, hot, sterilized mason jars. Clean the jar rims and put on the lids and rings.
    Tighten to finger-tight only.
  • Water bath can using standard technique.
    See the NATIONAL CENTER FOR HOME FOOD PRESERVATION website for specific directions.
    https://nchfp.uga.edu/#gsc.tab=0
  • Enjoy!
Keyword corn cob jelly, poor man’s honey