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.
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.
