Corn Cob Jelly - cooking recipe

Ingredients

4 c. corn juice
1 pkg. MCP pectin
1/2 c. lemon juice
8 to 10 c. sugar

Preparation

Use corn cobs that you've cut the corn off for canning or freezing.
Cover with water and boil for 15 minutes or so.
Drain and strain liquid off.
Make from directions off of pectin.
Tastes similar to honey.