Sweet Corn Cob Jelly

Ingredients

• 12 large ears of corn
• 2 quarts water
• 2 tablespoons lemon juice
• 1 package powdered pectin
• sugar
• dab of butter

Steps

1. Cook corn; cut kernels from cobs. Refridgerate corn for later use.
2. Measure 2 quarts water into a large pot; add corn cobs. Bring to a boil; boil hard for 30 minutes. (If you had the pot covered when you brought it to a boil, take the lid off now. Boil it down uncovered for a more concentrated result.) Turn off heat and remove cobs. Strain corn liquid through cheesecloth or a fine mesh strainer–if desired.
3. Measure remaining corn liquid. There should be a little over 3 1/2 cups corn liquid after it boils down. Return liquid to the large pot. Stir in lemon juice and pectin, add a dab of butter to prevent foaming.
4. Bring to a boil. Add sugar cup per cup to match the measure of your corn liquid. Stir to dissolve sugar. Bring pot to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Ladle hot corn cob jelly into hot jars. Adjust lids and bands. BWB 10 minutes.