Recipe: Horseradish Jelly

HORSERADISH JELLY

In a 1- to 1-1/2 quart pan, heat 2 cups VINEGAR over medium-high heat until steaming. Pour into a 1-quart glass jar and add 1 bottle (6 to 8 oz.) PURE HORSERADISH (not cream-style). Cover with a lid and let stand at room temperature 24 - 36 hrs.

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 horseradish.

Measure liquid and add additional vinegar (if needed) to make 2 cups, then ADD 2 cups WATER.

To use liquid pectic. In a 5- to 6-qt kettle, combine flavored vinegar, the water and sugar*. Bring to a full, rolling boil over med-high heat. Stir in pectic and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute.

To use dry pectic. In a 5- to 6-qt kettle, combine flavored vinegar and pectic. Bring to a full, rolling boil over med-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 red, yellow or orange food coloring. 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. Process in water bath for 10 minutes.

Follow preceding directions using *6 cups SUGAR and 2 pouches (3 oz. EACH) LIQUID PECTIC OR 2 boxes (1-3/4 to 2 oz. EACH)dry pectic.

Makes 3 jars of 1/2 pint each.