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Corn Cob Jelly
This is a Cherokee recipe which is light in texture and has a flavor similar to apple jelly.
12 ears fresh corn
4 cups water
4 cups granulated sugar
1 (3 fl. ounce) package liquid fruit pectin
Cut corn from the cobs and reserve for another use. Place cobs in water and bring to a boil. Cover and cook for 12 to 15 minutes. Remove cobs and strain liquid through cheesecloth or another filter. If necessary, add enough water to make 3 cups. Place liquid in a saucepan and stir in sugar. Bring to a boil and cook until sugar is dissolved. Stir in pectin and cook 1 minutes longer. Remove from heat, skim, and spoon into sterilized jars. Seal and store.
Makes 3 cups.
