How to Make Old-Fashioned Corn Cob Jelly (Sugar-Free Option Included!)

Welcome to Fireflies Follies! If you’re looking for a delicious, sustainable way to use every last bit of your garden harvest, you’re going to love this recipe. Today, we’re turning leftover corn cobs into a beautiful, sweet, honey-like corn cob jelly—and yes, it's as amazing as it sounds.

Whether you're canning your summer corn or freezing it for later, don’t toss those cobs! They’re packed with flavor and perfect for making a unique jelly that’s as pretty as it is tasty. Best of all, this recipe includes a sugar-free version using erythritol and Pomona’s Pectin for those watching their sugar intake.

?? What Is Corn Cob Jelly?
Corn cob jelly is a classic old-timey preserve made by simmering corn cobs in water to extract every bit of sweet, earthy flavor. The result is a beautiful, golden jelly with a taste and texture similar to honey—perfect for toast, biscuits, or gifting.

?? Ingredients You’ll Need:
Corn cobs (leftover from cutting off the kernels)

Water

Lemon juice

Calcium water (from Pomona’s Pectin)

Pomona’s Pectin

Erythritol (or your preferred sweetener)

Optional: yellow food coloring for a golden hue

????? Step-by-Step Instructions
1. Prepare the Corn Cob Juice
After cutting the kernels off your corn, save the cobs. Place them in a large stockpot and cover them with 1–2 inches of water. Bring to a boil, then reduce heat and simmer for 3 to 4 hours.

Once done, strain the liquid through a damp piece of unbleached muslin or a jelly bag into a bowl. Let it drip overnight in the fridge to extract every drop. Strain again in the morning for a clear, beautiful jelly base.

2. Get Ready to Jelly
You’ll end up with about 1 quart of corn cob juice. Pour it into a clean pot and add:

Lemon juice

A few drops of yellow food coloring (optional, but makes it look like honey)

Calcium water (from the Pomona’s Pectin kit)

Bring to a boil.

3. Mix Sweetener & Pectin
While the juice heats, mix your pectin with your chosen dry sweetener (erythritol, sucralose, or sugar). This helps prevent clumping.

Once your juice reaches a rolling boil, stir in the pectin mixture quickly. Bring it back to a boil and let it boil for 1–2 minutes, stirring constantly.

4. Check Thickness & Jar It
After boiling, remove from heat. Skim off any foam if you like (especially if gifting). Ladle the jelly into hot, sterilized jars, leaving ½ inch of headspace.

Wipe rims with vinegar-dampened paper towel to remove any sticky residue. Add lids and rings, tightening them fingertip tight.

?? Water Bath Canning Instructions
Process the jars in a boiling water bath for 15 minutes.

Turn off the heat and let them sit with the lid slightly ajar for 5 minutes.

Carefully remove the jars and place them on a towel-lined tray to cool for 24 hours.

Check seals, label jars, and store in a cool, dark place. Properly sealed jars can last up to 3 years or more!

?? A Vegan-Friendly “Honey” Alternative
Corn cob jelly has a unique flavor that mimics honey—making it a perfect vegan substitute. One of my vegan friends introduced me to this, and I’ve been hooked ever since!

?? A Lovely Gift from Your Kitchen
Whether you’re keeping a few jars for yourself or gifting them, this jelly is a conversation piece. Pair it with homemade bread or beeswax wraps for a thoughtful, handcrafted present.
happy canning!