12 ears of sweet corn
6 cups of water
1 box of fruit pectin powder
6 cups of granulated sugar
canning jars, lids washed and dryed
ladle to dip out jelly with (or measuering cup)
large wooden spoon to stir with
Shuck the corn and cut off the kernals (cook and serve, freeze or can the corn you cut off)
In a large heavy pot put the corn cobs, the water and begin to boil for around 15 minutes. Now carefully remove the cobs and throw them away. Strain the juice you have in the large pot through a cheese cloth. Put the liquid back into the large heavy pot, measuring to make sure you have 6 cups, you can add a little more water if you need to. Add the powdered pectin and stir and bring to a boil, add the sugar and continue to boil for about one minute. DO NOT STIR THE SUGAR off the sides of your pan or you will get crystalized sugar in your jelly and it will not be clear. It will still be good to eat though. Take off heat and skim off any foam that occurs on the top of the jelly. Pour into hot prepared jelly jars, wipe off the rims and seal it and turn it upside down until you hear a pop sound, then turn back over The pop is when the lid is vacumned down to make a good seal. Let set on dish towel to cool off and BE CAREFUL the jars are HOT. Store in a cool dry place. The color will be almost transparent and the taste is a mild honey taste. Some people like to add food cocring to make it a more golden color, this does not affect the taste, only the looks of the jelly.
Not a NESTLÉ®-tested recipe.