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.
