Canning Recipes




Horseradish Jelly II
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 cup grated fresh horseradish
1 cup white wine vinegar
1/4 teaspoon minced fresh sage
3 1/4 cups sugar
1 pouch Certo liquid pectin - (3 oz)

Place horseradish, vinegar, sage, and sugar in heavy saucepan. Cook over
high heat, stirring constantly, until mixture comes to a hard boil. Add
fruit pectin and bring to a full boil, stirring constantly. Boil for 1
minute.

Remove from heat and skim off foam with metal spoon. Immediately pour
into prepared jars, seal and process in boiling water bath 5 minutes.

This recipe yields 4 half-pint jars.





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