Submitted by R.B. Smith, Lebanon, Mo.
INGREDIENTS:
12 large corncobs
4 C water
1 package (1-3/4 ounces) powdered fruit pectin
4 C sugar
DIRECTIONS:
Cut corn kernels from cobs (dried cobs may be used as well as fresh) and reserve for another recipe. In a stockpot, place corncobs in water; bring to a hard 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 off the foam. Transfer to covered jars; refrigerate up to 2 weeks. Yields 5 cups.
