6 to 8 large corn cobs
2 c. sugar
2 qts. PLUS 1/3 c. water, divided
2 T. unflavored gelatin
3 T. wine
cobs finely. Combine the sugar and the 2 qts. of water in a large pot and add the chopped cobs. Boil until tender
(about 30 minutes). Soften the gelatin in the 1/3 c. of water and add the wine. Add to the cob mixture.
Strain through a fine strainer or cheesecloth and pour into hot, sterilized jelly jars and seal.