12 lg. corn cobs (red if possible)
3 pts. water
1 pkg. powdered pectin
3 c. sugar
1 tbsp. lemon juice

Rinse the cobs to get rid of any chaff. Break each into 2 or 3 pieces and boil gently for 30 minutes. Remove from heat and strain through cloth to get 3 cups juice. (Add water to get 3 cups if necessary.) Add pectin and bring to full boil, add sugar and dissolve and bring to boil again for 2 to 3 minutes or until it starts to jell (might only take 1 minute). Skim; pour in jars and seal. Makes 2 to 2 1/2 pints.