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LOCATION: Recipes >> Preserving >> Horseradish Jelly 02

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Horseradish Jelly

3 cups granulated sugar
1/2 cup prepared horseradish
1/2 cup apple cider vinegar
6 oz liquid pectin

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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