Mash 12 red corn cobs. Chop into 1-inch long pieces. Add water to cover and boil for 30 minutes.
Strain; measure out 3 cups liquid. Add 3 cups sugar and 1 box Sure-Jell.
Follow directions for making jelly on Sure-Jell box, except boil for 5 minutes instead of time stated.
Pour into hot, sterile jelly glasses and seal.
Vegetable Canning Recipes