->Horseradish Jelly 01 <-

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

1 inch. Makes

3 6oz. jars.