Corn Cob Jelly

12 dried red corncobs*
3 pints water
1 package powdered pectin
3 cups granulated sugar
1 tablespoon lemon juice

* Red corncobs come from what is termed "field corn" that is raised to feed animals.

Rinse cobs well. Break in half. Boil gently 30 minutes and strain the juice through a wet cloth. Measure to get 3 cups. If necessary, add water. Add the pectin and bring to a full rolling boil. Add sugar and heat to dissolve. Bring to a boil again, boil for at least a full minute or until it starts to jell - another minute or so. Skim; pour into sterile glasses or jars and seal.

It is now recommended that all jelly be processed for 10 minutes in a boiling water bath.