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

(PART 2 OF 2) HORSE RADISH JELLY
==================================================
TO USE LIQUID PECTIN:
++++++++++++++++++++

In a 5-6 qt. kettle, (not aluminum), combine the flavored vinegar, the water and sugar.
Bring to a full rolling boil, over medium-high heat.
Stir in pectic and bring to a boil that cannot be stirred down.
Boil, stirring constantly, for 1 minute.
++++++++++++++++++++

TO USE DRY PECTIN:

In a 5-6 qt. kettle, (not aluminum), combine flavored vinegar and pectin.
Bring to a full rolling boil over medium-high heat, then stir in the sugar. Stirring CONSTANTLY, bring to a boil that cannot be stirred down, and boil for 2 minutes.

##################################################
If desired, stir in 2 drops of red, yellow or orange food coloring. (I left my clear and beautiful)

Skim off and discard foam, then spoon hot jelly into hot, sterilized 1/2-pint canning jars to within 1/4-inch of rim. Wipe rims clean with a damp cloth, top with scalded lids and bands.

Cool in a draft-free area. Retighten rings if they are too loose after jars cool.

==================================================
Put a dollop of this on top of a cracker that has been spread with cream cheese.

Spread a bit on hot or cold roast beef.