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- Creamy Lemon Pie
Weekly Recipes
- Sunday
- Ants On A Log
- Monday
- Easy Shrimp Skillet
- Tuesday
- Lemon Garlic Chicken
- Wednesday
- Howling Full-moon Cheesecake
- Thursday
- Layered Bruschetta Salad
- Friday
- Certo® Fig Jam
- Saturday
- Italian Spaghetti Pie
Recipes
Corncob Jelly
- Prep Time:
- Serving Size: 0
- 12 Red Corn Cobs, broken
- 3 cups Sugar
- 1 package Powdered Pectin
Boil corn cobs in 6 cups of water for 30 minutes; cool. Strain; add enough water to measure 3 cups if necessary. Combine liquid with sugar; bring to a boil. Boil for 3 minutes. Stir in pectin. Bring to a rolling boil for 1 minute. Remove from heat; skim. Pour into sterilized jars; seal with paraffin.