LOCATION: Recipes >> Preserving >> Horseradish Jelly 03
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Horseradish Jelly 03
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Horseradish Jelly
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 1/2-pint jars
(4), seal and process in boiling water bath 5 minutes.
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