Corncob Jelly Recipe

Ingredients

12 large corncobs

4 cups water

1 package (1-3/4 ounces) powdered fruit pectin

4 cups sugar

Yellow food coloring

Directions

Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Cook, uncovered, 10 minutes.

Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary.

Return to stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Transfer to covered jars; refrigerate up to 2 weeks. Yield: 5 cups.

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