Corn Cob Jelly - cooking recipe

Ingredients

12 large red dry corn cobs
3 c. sugar
3 pt. water
1 pkg. powdered pectin
1 Tbsp. lemon juice

Preparation

Shell dried corn from cob (feed to chickens).
Save cobs only for jelly.
Rinse cobs and get rid of chafe.
Cut in small lengths. Boil gently for 30 minutes in 3 pints of water.
Remove and strain through wet jelly bay.
Measure 3 cups juice (add water if necessary to make 3 cups).
Add pectin to juice and bring to a boil.
Add lemon juice and sugar.
After it comes to a boil, boil 1 to 2 full minutes until it comes to a rolling boil.
Pour while hot into sterilized jelly jars.