CHEROKEE CORNCOB JELLY

Cherokee jelly made from...yes..CORN COBS!

RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©



CHEROKEE CORN COB JELLY

INGREDIENTS:  Makes about 8 cups

●  12 ears fresh corn
●   4 cups water 
●  4 cups sugar 
●  13 fluid ounce package of liquid fruit pectin
●  1 - 2 drops yellow food coloring (optional)

DIRECTIONS: 

1. Cut corn from cobs and reserve for another use; soup,   chowder,  succotash or whatever.

2. Cut cobs into 2 inch round chunks.

3. Place cobs in water and bring to a boil. Cover and cook 15 minutes.

4. Remove cobs and strain liquid through cheesecloth. If necessary, add water to make 3 cups. 

5. Place liquid in saucepan and stir in sugar. Bring to a boil and cook until sugar is dissolved. 

6. Stir in the pectin and cook 1 minute longer.

7. Remove from heat, skim off any scum and ladle into hot, sterilized jars. Seal and store.

CHEROKEE CORNCOB JELLY

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