Ingredients· 12 Ears fresh corn · 4 c water · 4 c Sugar · 1 3 fluid ounce package of liquid fruit pectin
Cooking Cherokee corn cob jelly
1. Cut corn from cobs and reserve for another use. Place cobs in water and bring to a boil.
2. Cover and cook for 12-15 minutes.
3. Remove cobs and strain liquid through cheesecloth.
4. If necessary, add water to make 3 cups.
5. Place liquid in a saucepan and stir in sugar.
6. Bring to a boil and cook until sugar is dissolved.
7. Stir in pectin and cook 1 minute longer.
8. Remove from heat, skim and spoon into sterilized jars.
9. Seal and store.
10. Makes 3 cups.