Recipe - Cherokee Corn Cob Jelly

12 Ears fresh corn
4 cup Water
4 cup Sugar
1 3 fluid ounce package of
liquid fruit pectin

Cut corn from cobs and reserve for another use. Place cobs in water and
bring to a boil. Cover and cook for 1215 minutes. Remove cobs and strain
liquid through cheesecloth. If neccessary, add water to make 3 cups.
Place liquid in a saucepan and stir in sugar. Bring to a boil and cook
until sugar is dissolved. Stir in pectin and cook 1 minute longer. Remove
from heat, skim and spoon into sterilized jars. Seal and store. Makes 3
cups.

Source: Spirit of the Harvest

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini