Cherokee Corn Cob Jelly
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INGREDIENTS 12 ears fresh corn 4 cups water 4 cups sugar 13 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 12 to 15 minutes. Remove cobs and strain liquid through cheesecloth. If necessary, add water to make 3 cups. Place liquid in 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 hot, sterilized jars. Seal and store.