12 lg. corn cobs, red if possible
3 pt. water
1 pkg. powdered pectin
3 c. sugar
1 tbsp. lemon juice

Rinse the dry cobs to get rid of any chaff. Break into 2-3 pieces. Boil for 30 minutes rather gently. Remove from heat. Strain through cloth. Measure to get 3 cups juice. If necessary, add water to get that amount. Add powdered pectin and bring to a full rolling boil. Add sugar and dissolve. Bring to a boil again and boil 2-3 minutes, or until it starts to jell when you lift out the spoon. Might only take 1 minute. Skim; pour in sterile glasses and seal. Makes 2 to 2 1/2 pints.