Corn Cob Jelly

12 ears of old fashion field corn
4 cups water
1 box powdered fruit pectin
4 cups sugar
yellow food coloring
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Cut corn kernals from cobs and reserve for another recipe.
In a large pot, place cobs and water, bring to a boil.
Boil for 10 minutes.
Remove and discard cobs; strain liquid through cheesecloth.
Liquid should measure 3 cups.
Add additional water if necessary.
Return to the pot and stir in pectin.
Bring to a full rolling boil.
Add sugar and bring back to a boil and boil for one minute.
Remove from heat and skim foam and add a few drops of food coloring.
Pour into hot jelly jars.
Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
Turn upside down and let stand for 5 minutes.
Turn upright and allow to cool completely before storing.