Corncob jelly
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Corncobs |
| 4 | cups | Water |
| 1 | Box Powdered fruit pectin | |
| 4 | cups | Sugar |
| Yellow fruit coloring | ||
Directions
Cut corn kernels from cobs and reserve for another recipe. In a large kettle place corncobs and water; bring to a boil. Boil for 10 minutes.
Remove and discard the cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary. Return to the kettle 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 food coloring. Pour into hot jars. Cool and refrigerate until ready to use. Yield: About 2 pints.
SOURCE:*Marge Hagy, Brewster, WA, Country Woman, July/Aug. 1993 POSTED BY: Jim Bodle 9/93