Corn Cob Jelly

[gemjo_99]

This was a favorite of my grandmother, I haven't tried it yet, but hope it will interest some of you.

12 Cobs of Corn, raw, kernels removed
3 pints water
1 package powdered pectin
4 C sugar
1 Tbl lemon juice

Boil cobs in water for 20 minutes. Drain liquid throuch a jelly bag. Measure 3 C of liquid into saucepan with lemon juice. Stir in pectin, bring to a full rolling boil. Add sugar, return to boiling, stirring to thoroughly mix in sugar. Boil hard 1 minute. Remove from heat, skim & pour into glasses & seal.

If desired could add few drops yellow food coloring.

[CanMan]

Readers should be aware this is an old recipe and is not pasteurized by modern standards for safe storage at room temperature. If made I would recommend it be stored in the refrigerator.

[gemjo_99]

thanks I agree