Corn Cob Jelly

7-12 ears of cob corn
6 c. water
1 pkg. powdered pectin
4 c. sugar
yellow food color

Clean and sterilize 6-7 half pint size jars, as well as lids and seals in a water bath canner.

Cut kernels from corn cobs and save for later use. Place cobs in a large, heavy pot. Add water and bring to a rolling boil. Allow to boil for a full 10 minutes. Remove cobs and discard. Strain liquid through a jelly strainer. Measure out 4 cups of liquid. If the liquid is not 4 cups, add water to supplement.

Pour liquid back into pot and bring to a boil. Add in pectin and bring to a boil. Stir in sugar and bring back to a full boil for 1 minute. Remove from heat and stir in a few drops of yellow food coloring.

Skim foam if necessary. Ladle hot liquid into hot sterile jars. Wipe rims of jars with a damp towel to remove any drips. Place seal and band on each jar. Tighten to finger tip tight. Place jars upside down on counter to seal. Once jars have completely cooled, turn right side up and check to make sure each seal has properly sealed.

If seals do not seal completely store in icebox and use soon or repeat process starting with clean sterile jars.