Cherokee Tribe Corn Cob Jelly - Native American

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Cherokee Tribe Corn Cob Jelly - Native American

 

12 ears fresh corn

4 cups water

4 cups sugar

13 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 12 to 15 minutes.

 

Remove cobs and strain liquid through cheesecloth. If necessary, add water to

make 3 cups. Place liquid in 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 hot, sterilized jars. Seal and store.

 

Source: Lynns Country Kitchen

Formatted by Chupa Babi: 04.13.08

 

ChupaNote: This was a little bland for me. I'd add some red pepper flakes next

time.

 

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