Corncob Jelly

1. 1

   Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Cook, uncovered, 10 minutes.

2. 2

   Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary.

3. 3

   Return to stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Transfer to covered jars; refrigerate up to 2 weeks.

* Per serving · 4 servings · Values may vary.

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