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Horseradish Jelly

2 c. sugar
1 c. white vinegar
1 c. freshly grated horserdish, drained
1/2 bottle fruit pectin

Boil sugar and vinegar together for 3 minutes. Add the horseradish and bring back to boiling. Add pectin and stir constantly until the mixture reaches a roiling boil. Boil for 1/2 minute. Remove from heat and cool for several minutes. Skim and pack in sterilized jars. For color, a few strips of pimento may be added just as the jelly is removed from the heat. Makes about 3 -- 6-oz. jars. Excellent for cold roast beef or seafood.