3 1/4 cups granulated sugar
1/2 cup prepared horseradish
1/2 cup cider vinegar
1/2 cup liquid pectin
In large pan heat and stir sugar, horseradish and vinegar until sugar dissolves. Bring to boil, then stir in pectin all at once. Bring to full rolling boil while stirring. Remove from heat and skim foam off top. Pour at once into hot sterilized jelly jars. Seal with paraffin.
Yields 3 half pints.
Excellent with roast beef or chicken.
Review: I've used this recipe, and it makes a wonderful jelly. Pat FitzGerald, Grandma's Kitchen, Candor, New York