CORNCOB JELLY
Making this jelly every year in the summer is a tradition in my family. I often give this jelly as a gift.-Marge Hagy, Brewster, Washington
Provided by Taste of Home
Time 30m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- 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., Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary., 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.
Nutrition Facts :
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