Recipe Archives->Preserving->Corncob Jelly 02

Corn Cob Jelly

12 sweet corn cobs  (10 should work)
4 c water 
4 c sugar
l box fruit pectin

Bring water with cobs, to a boil, boil for 10 minutes. Measure 3
cups liquid and strain through a cheesecloth. Put strained fluid
into a large saucepan, add pectin. Bring to rolling boil. Add sugar,
bring mixture back to a boil. Simmer for 3 minutes, then skim. Add
food coloring, if desired. Pour into scalded jars and seal. Jelly
will be clear and taste like apple-honey.

Printable version: corncob-jelly02.txt.