Remove the husks and silks and boil the corn on the cob in enough water to cover for 5 minutes.
Reserve the cooking water, remove the corn cobs and run the cobs under cold water to cool. Carefully remove the corn kernels from the cobs with a sharp knife and use the kernels for another dish.
Return the cobs to the pan of water and boil for 30 mins. Keep an eye towards the end to make sure it doesn’t all boil away and add a little more water if necessary.
Remove the cobs and strain 1 cup of the cooking water through a muslin, nut milk bag or fine mesh sieve into a small saucepan and discard the rest.
Stir in the pectin and bring to the boil. Add the sugar and simmer for 5 minutes. Skim off and discard any foam with a spoon. Carefully pour into a sterilized jar and allow to cool, then refrigerate.
Choosing vegan sugar is very important for this recipe. In the US, go for organic sugar as it’s not usually filtered with bone char. Most other countries don’t process sugar this way, so sugar should be vegan - but check the packaging to be sure.
When removing the corn kernels from the cobb, make sure you are using a very sharp knife as it is much safer!
It's natural to have some foam and impurities rise to the surface of the boiling water, just lightly skim them off with a spoon before distributing the jelly into jars.
The jelly by itself will be a clear color with a light yellow tint, but you can add a few drops of yellow food coloring to brighten up its natural color.
The sugar liquid will be VERY hot and can cause serious burns if splashed on your skin. Be sure to remove and strain any liquid very carefully.