Recipe: Corn Cob Jelly (2 recipes)

CORN COB JELLY

12 large corncobs (preferably red)
3 cups sugar
3 pt. water
1 pkg. powdered pectin
1 Tbsp. lemon juice

Rinse dry cobs to get rid of any chaff. Break into 2 or 3 pieces. Boil for 30 minutes. Remove from heat. Strain through cloth.

Measure to get 3 cups juice. Add water, if necessary, to get that amount. Add powdered pectin and bring to a full, rolling boil. Add sugar and dissolve. Bring to a boil again and boil 2 to 3 minutes or until it starts to jell when you lift out the spoon.

Skim; pour in sterilized pint jars. Cool, then. Store in refrigerator. Makes 2 to 2 1/2 pints

It's very attractive and tastes a lot like apple jelly.

12 bright, red cobs
3 1/2 pints water
1 pkg. Sure-Jell
3 cups sugar

Boil broken cobs in 3 1/2 pints of water for 30 minutes.

Remove from heat, strain liquid. Add Sure-Jell and bring to a rolling boil. Add sugar and boil 2 or 3 minutes longer or until jelly stage.

Pour into hot jelly glasses. Cool, then. Store in refrigerator.