Directions

1. 1

   Place the 12 corn cobs into a large pot and cover with 6-8 cups of water. Bring the water to a rolling boil over high heat.

2. 2

   Once boiling, reduce heat slightly and maintain a steady boil uncovered for approximately 10 minutes, allowing the corn cobs to release their flavor and essence into the water.

3. 3

   Remove the pot from heat and carefully discard the corn cobs. Pour the liquid through a fine-mesh strainer into a clean bowl to remove any debris or small particles.

4. 4

   Measure out 3½ cups of the strained corn cob broth and discard any remaining liquid. Return the 3½ cups of broth to the large pot.

5. 5

   Add the powdered fruit pectin to the corn cob broth, stirring constantly to dissolve. Bring the mixture to a strong, rolling boil over high heat.

6. 6

   Add all 3½ cups of granulated sugar to the boiling liquid, stirring well to combine. Return the mixture to a full rolling boil.

7. 7

   Using a skimmer or clean spoon, remove any foam that rises to the surface. Add 2-3 drops of yellow food coloring if desired to enhance the golden hue of the jelly.

8. 8

   Carefully ladle the hot jelly mixture into sterilized jelly jars, leaving approximately ½ to 1 inch of headspace at the top of each jar.

9. 9

   Wipe the rims of the jars with a clean, damp cloth. Place the flat lids and screw bands on each jar, tightening the bands just until snug (not overly tight).

10. 10

    Process the sealed jars in a water bath canner for 10-15 minutes, following standard home canning procedures. Remove from the water bath and allow to cool completely on a clean towel.

11. 11

    As the jars cool, listen for the distinctive 'pop' sound that indicates a proper seal. Once cooled, check that the center of each lid is concave (slightly depressed). Any jars that do not seal should be refrigerated and consumed within 2 weeks. Properly sealed jars have a shelf life of 1-2 years when stored in a cool, dark place.