12 sweet corn cobs, corn removed
4 cups water
4 cups sugar
1 (1 3/4 ounce) box fruit pectin
Bring water with cobs to a boil and boil for 10 minutes.
Measure 3 cups and strain through wet cheesecloth.
Pour into a large saucepan with pectin and bring to a rolling boil.
Bring back to a boil and boil for 3 minutes.
Skim foam if necessary and add food coloring if you want.
Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner.
Make 6 1/2 pints