• To make corn cob juice, cut the corn cobs into 4-inch pieces and place them in a medium-sized saucepan. Cover with water and bring to a boil. Reduce the heat and simmer the corn cobs for 35 to 40 minutes.
• Carefully strain the liquid through a fine-mesh sieve that has been lined with two layers of cheesecloth. Without pressing or squeezing the corn cobs, allow the juice to drip naturally — this will help ensure a clear stock.
• To make corn cob jelly, add 3 cups of corn cob juice a saucepan. Stir in the pectin and bring the mixture to a boil. Let the pectin and corn cob juice boil for 1 full minute.
• Stir in the sugar and bring the liquid back to a boil. Boil for 5 minutes. Remove the saucepan from the heat and skim off any foam that might have risen to the surface.

Pour or ladle the corn cob liquid into 4 (1/2-pint) jars, leaving 1/4-inch headspace. Apply lids and store in the refrigerator for up to 1 month or in the refrigerator or 6 months in the freezer. Or, proceed to canning instructions:

• To can corn cob jelly: Load cans into a prepared hot water bath and process for 5 minutes (or adjust according to altitude**). Remove jars from canner, and allow jars to come to room temperature. Check seals, storing any improperly sealed jars in the fridge. Sealed jars should be stored in a cool, dark place for up to 18 months.