To make corn cob juice, bust the cobs into chunks. Place the cobs in a large pot, add 2 quarts water or enough to cover, and bring to a boil. Reduce heat and simmer, covered, for 35 to 40 minutes, stirring occasionally.

Strain the liquid through cheesecloth, a jelly bag, or flour sack towel. To keep your corn cob jelly clear, don’t squeeze the bag or cloth. I like a little more corn flavor, so I go ahead and give it a squeeze.

Measure 4 cups of corn cob juice into a 6-8 quart stock pot. (Add water if needed to make 4 cups liquid.) (Using a heavy bottom pot helps to prevent scorching.)

Stir in the calcium water and lemon juice and bring to a boil.While the juice mix is heating, stir together the pectin powder and sugar.

Add the sugar/pectin mix and bring back to a full rolling boil while stirring constantly. Boil for 2 minutes, stirring frequently.

Your corn cob jelly will bubble up quite a bit, and is likely to form some foam. The foam is normal and edible, it just makes the jelly less clear.

Remove from heat; skim off foam if desired. Pour hot jelly immediately into hot jars, leaving ¼-inch headspace.

Wipe rims of jars with a dampened clean towel. Screw on two-piece metal canning lids until finger tight. Process in a Boiling Water Canner for 10 minutes. (Adjust for altitude if needed.)