Recipe(tried): Horse Radish Jelly (Part 1 of 2)

This does not have the onions/spices as you indicated, but is a basic recipe to get you started.

A TWO-DAY PROCESS

==================================================HORSE RADISH JELLY
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In a 1- to 1-1/2 qt. pan, heat:
2 CUPS VINEGAR (white wine vinegar works good)
over medium-high heat until steaming. Pour into 1-qt glass jar and add 1 bottle (6-8 oz) of PURE HORSE RADISH (not cream style) or use fresh.
Cover with a lid and let stand at room temperature: 24 to 36 hours.

Pour flavored vinegar through a wire strainer into a bowl, pressing horseradish with the back of a spoon to squeeze out as much liquid as possible, discard horse radish.

MEASURE liquid and add additional vinegar, if needed, to make 2 CUPS, then ADD 2 CUPS WATER.

*Follow directions for garlic jelly, using 6 cups SUGAR and 2 POUCHES (3 OUNCES EACH) LIQUID PECTIN
OR: 2 BOXES (1/34 TO 2 OZ. EACH) DRY PECTIN.

*Directions for above in Part 2
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