I lost the original posting, went to dejagoo and found Barb's first
posting in '98.... just did this and next time I'll double it... got
barely 3 half-pints pints out of it. I also thought to shred the
horseradish instead of grate it. I'll grate next time, the shreds are a
nice color contrast but they're a bit too chewy. Now *I* like chewy,
but...

I was a bit nervous about the acidity so I added a 1/4 tsp. of sour
salt/citric acid.

I think I'm also going to add some red pepper flakes, since I can't
reduce the sugar. It's got a nice horseradish-y flavor, not hot, but
the immediate foretaste is sugar sugar sugar.

Those are the only changes I made (shred, not grated, 1/4 tsp. of citric
acid). I'm wondering if there's too much pectin specified? I used both
pouches. After taking it off the heat, much of the pectin had
solidified in the foam in a kind of crinkly mass and the stuff nearly
jelled as I was putting it into the jars.

This pectin is at least 1 year old and possibly more. Probably, even.
But I've used aged liquid pectin before and had no problem.

Horseradish Jelly

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
3 C. granulated sugar
1/2 C. prepared horseradish
1/2 C. 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.