Make Corn Cob Jelly

This vintage recipe was passed down from my husband’s ancestor, Mary Black of Blackjack, Kansas. It’s amazing what you can turn into jelly. Here’s how to make corn cob jelly the old-fashioned way.

What You Need:

12 red, clean corn cobs                             3 pints of water

3 1/2 cups of sugar                                     Package of Sure-Jell

Wax to seal the top of the jar                  Jelly Jars


corn cob pixabay

Remove the corn from the cob. (photo courtesy of Pixabay)



To get corn cobs, you remove the dried corn from the cob. Boil the twelve red, clean corn cobs in three pints of water for half an hour. Mary Black would have boiled these on an old cast-iron stove, but you can use a regular stove.

Strain the juice (and throw away the corn cobs). It makes 3 1/2 cups of corn cob juice.

Use Domino or any sugar. Add the 3 1/2 cups of sugar to the juice made from the corn cobs.

Follow the directions on the Sure-Jell package. She would put wax on top to seal the jelly. If you’re going to use it fairly soon, you can keep it in your refrigerator.

This recipe is from Mary Black, (of Black Jack, Kansas) granddaughter of the earliest doctor there, Moses O’Neil. Dr. O’Neil’s wife, Eleanor (called Ellen) O’Neil was a sister to our great-grandmother, Elizabeth Jane (Rosebaugh) Kennedy. (wife of David Greacen Kennedy, my husband’s great grandfather).

oneil line mary black.png



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