Title: Corncob Jelly
Categories: Condiment Preserve
Yield: 6 Servings

12	lg	Corncobs
4	c	Water
1		Box Powdered fruit pectin
4	c	Sugar
		Yellow fruit coloring

Cut corn kernels from cobs and reserve for another recipe. In a large kettle place corncobs and water; bring to a boil. Boil for 10 minutes. Remove and discard the cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary. Return to the kettle 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 food coloring. Pour into hot jars. Cool and refrigerate until ready to use. Yield: About 2 pints.

SOURCE:*Marge Hagy, Brewster, WA, Country Woman, July/Aug. 1993 POSTED BY: Jim Bodle 9/93

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