Make Ahead

Habanero Corn Cob Jelly

May  8, 2014
5 Ratings
  • Makes 5 half-pint jars
Author Notes

I originally saw a recipe for Corn Cob Jelly on "Chickens in the Road" blog and I thought it would be a wonderful base for a pepper jelly. I love the heat and the honey-like sweetness from the corn cobs. I serve this jelly on crostini with homemade ricotta. It is also great melted and brushed on roasted chicken. It's a perfect way to keep from wasting delicious corn flavor from the cobs! —AmazonVal

What You'll Need
  • 12 corn cobs (cut off kernels and set aside for another use.
  • 1 orange bell pepper, seeded and finely minced
  • 4 orange habanero peppers, seeded and finely minced
  • 2 quarts filtered water
  • 3-4 cups sugar
  • 2 tablespoons bottled lemon juice
  • 1 envelope liquid pectin
  1. Place 2 quarts of filtered water into a large pot. Add corn cobs and bring water to a rolling boil. Boil, uncovered, for 30 minutes. Turn off the heat and remove the cobs.
  2. Strain the liquid through cheesecloth or a fine-mesh strainer into a large measuring cup. Note the amount of liquid, there should be approximately 3 1/2 cups. Measure an equal amount of sugar and set sugar aside.
  3. Pour the corn liquid back into the pot and add the minced peppers and lemon juice. Bring the mixture to a boil and cook for 10 minutes, stirring occasionally.
  4. Add the sugar and bring the mixture back to a rolling boil. Stir gently to dissolve sugar. Be careful not to stir too hard as this can create bubbles in your jelly. Add the liquid pectin and stir gently to incorporate. Boil for exactly one minute, then turn off heat.
  5. Pour jelly into hot, sterilized half-pint canning jars to within 1/4 inch from the top. Wipe the rims with a moist paper towel and place the canning lid and ring on the jar. Tighten the rings only until you meet resistance. Process in a hot water bath for 10 minutes.

See what other Food52ers are saying.

  • Marlys Miller
    Marlys Miller
  • kcsanders

2 Reviews

kcsanders July 10, 2022
30 minutes is WAY too long to boil the cobs. All of my water evaporated! Fortunately, I had enough cobs for a redo, and boiled them for 10 minutes as was recommended by another recipe. I used jalapeños because that’s what we had in our garden. It’s delicious! But be sure not to boil your cobs too long, or you’ll miss out!
Marlys M. September 2, 2018
just made this and wow is it hot!