Corn Cob Jelly - cooking recipe

Ingredients

12 large dried corn cobs (red if possible)
3 pt. water
1 pkg. powdered pectin
3 c. sugar
1 Tbsp. lemon juice

Preparation

Rinse the dry cobs to get rid of any leftover chaff.
Boil for 30 minutes rather gently.
Remove from heat.
Strain through white cloth.
Measure to get 3 cups juice if necessary.
Add water to get that amount.
Add powdered pectin and bring to a full rolling boil.
Add sugar and dissolve.
Bring to boil again.
Boil 2 to 3 minutes until it starts to gel when you lift out spoon. This might be as little as 1 minute.
Skim; pour into sterilized glasses and seal.
Makes 2 to 2 1/2 pints.