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.