Horseradish Jelly

Servings: 3 jars

INGREDIENTS

2 c Sugar
1 c White vinegar
3/4 c Horseradish
1/2 Bottle liquid pectin

INSTRUCTIONS

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 pice canning lids and process 5 minutes in enough boiling water to cover jars by 1 inch.

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