Cherokee Corn Cob Jelly

INGREDIENTS:

● 12 ears fresh corn

● 4 cups water

● 4 cups sugar

● 13 fluid ounce package of liquid fruit pectin

● 1 - 2 drops yellow food coloring (optional)

DIRECTIONS:

1. Cut corn from cobs and reserve for another use; soup, chowder, succotash or whatever.

2. Cut cobs into 2 inch round chunks.

3. Place cobs in water and bring to a boil. Cover and cook 15 minutes.

4. Remove cobs and strain liquid through cheesecloth. If necessary, add water to make 3 cups.

5. Place liquid in saucepan and stir in sugar. Bring to a boil and cook until sugar is dissolved.

6. Stir in the pectin and cook 1 minute longer.

7. Remove from heat, skim off any scum and ladle into hot, sterilized jars. Seal and store.