Title: Cherokee Corn Cob Jelly
Categories: Cherokee Amerind Vegetable Southeast
Yield: 3 Servings

12		Ears fresh corn
4	c	Water
4	c	Sugar
1		3 fluid ounce package of liquid fruit pectin

Cut corn from cobs and reserve for another use. Place cobs in water and bring to a boil. Cover and cook for 12-15 minutes. Remove cobs and strain liquid through cheesecloth. If neccessary, add 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 minute longer. Remove from heat, skim and spoon into sterilized jars. Seal and store. Makes 3 cups.

Source: Spirit of the Harvest

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