CHEROKEE CORNCOB JELLY

Cherokee Corncob Jelly 

12 ears fresh corn 

4 1/2 cups water 

4 cups sugar 

1.2 oz. liquid fruit pectin 

Slice corn kernels from cobs and set aside for another use.

Place cobs in water and bring to a boil. Cover and cook about 15 minutes. Remove cobs and strain liquid through cheesecloth. If needed, add enough water to make 3 cups. In saucepan, place liquid and mix 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 5 8-oz. jelly jars.

Note: For safety's sake, process the filled, sealed jars in a boiling water canner for 10 minutes.