Ingredients
- 3 C. granulated sugar
- 1/2 C. prepared horseradish
- 1/2 C. apple cider vinegar
- 6 oz. liquid pectin
Directions
In a large saucepan, combine sugar, horseradish and vinegar over medium heat. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. Stir in pectin. Boil 1 minute, stirring constantly. Remove from heat. Skim foam from top of jelly. Pour into sterilized jars and seal.
Yield: about 3 C. jelly. Delicious with meat or cream cheese/crackers.
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Submitted 6/13/05.
Source: my files
Submitted By: Rick Smith
rick@dragons.net
Horseradish jelly