Cooking for Daily Living
Jams, Jellies and Syrups
Corn Cob Honey or Jelly

9-10 medium size fresh or frozen corn cobs, with kernels cut off

Break cobs in pieces and boil in -7 c. water 30 minutes. Juice will look slightly milky, but will clear as jelly progresses. Strain, and if necessary, add water to measure 3 cups. Put the 3 c. juice in kettle and add:
1 pkg. powdered pectin
1 tsp. lemon juice (no more)
1/4 c. honey
1/2 tsp. butter or margarine

Bring to a boil and add:
31/2 c. sugar. Boil ‘til it sheets from spoon.

Pour into hot sterilized jars. Seal with paraffin at once.