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LOCATION: Recipes >> Preserving >> Horseradish Jelly 01

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Horseradish Jelly

2 c sugar
1 c white vinegar
3/4 c horseradish
1/2 bottle liquid pectin

Boil sugar and vinegar together for 3 minutes. Stir in horseradish
and bring back to boil. Add pectin and stir constantly over high
heat until mixture comes to rolling boil. Remove from heat and
skim. Pour into hot, sterilized jars. Seal with two piece canning
lids and process 5 minutes in enough boiling water to cover jars
by 1 inch. Makes 3 6oz. jars.

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