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Horseradish Jelly


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Serving Size: 4

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.

Per serving (excluding unknown items): 637 Calories; 0g Fat (0% calories
from fat); 0g Protein; 166g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 10 1/2 Fruit; 11 Other Carbohydrates




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.