Categories: Condiment, Preserve 
      Yield: 6 servings 
  
     12 lg Corncobs                            4 c  Sugar 
      4 c  Water                                    Yellow fruit coloring 
      1    Box Powdered fruit pectin       
  
  Cut corn kernels from cobs and reserve for another recipe. In a large 
  kettle place corncobs and water; bring to a boil. Boil for 10 minutes. 
  Remove and discard the cobs; strain liquid through cheesecloth. Liquid 
  should measure 3 cups. Add additional water if necessary. Return to the 
  kettle and stir in pectin. Bring to a full rolling boil. Add sugar and 
  bring back to a boil. Skim foam and add a few drops food coloring. Pour 
  into hot jars. Cool and refrigerate until ready to use. Yield: About 2 
  pints. 
   
  SOURCE:*Marge Hagy, Brewster, WA, Country Woman, July/Aug. 1993 POSTED BY: 
  Jim Bodle 9/93