Submitted by R.B. Smith, Lebanon, Mo.

INGREDIENTS:

12 large corncobs

4 C water

1 package (1-3/4 ounces) powdered fruit pectin

4 C sugar

DIRECTIONS:

Cut corn kernels from cobs (dried cobs may be used as well as fresh) and reserve for another recipe. In a stockpot, place corncobs in water; bring to a hard boil. Cook, uncovered, 10 minutes. Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary. Return to stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim off the foam. Transfer to covered jars; refrigerate up to 2 weeks. Yields 5 cups.

R.B. SmithRecipesappetizer,corn cob jelly,jelly,Lebanon,Missouri,R.B. Smith,sideSubmitted by R.B. Smith, Lebanon, Mo. INGREDIENTS: 12 large corncobs 4 C water 1 package (1-3/4 ounces) powdered fruit pectin 4 C sugar DIRECTIONS: Cut corn kernels from cobs (dried cobs may be used as well as fresh) and reserve for another recipe. In a stockpot, place corncobs in water; bring to a hard boil. Cook,...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma