Recipe: Horseradish Jelly and Horseradish Jam

HORSERADISH JELLY
Makes 3 (6 oz.) jars

2 cups Sugar
1 cup White vinegar
3/4 cup Horseradish
1/2 Bottle liquid pectin

Boil sugar and vinegar together for 3 minutes. Stir in horseradish and bring back to boil. Add pectin and stir constantly over high heat until mixture comes to rolling boil. Remove from heat and skim. Pour into hot, sterilized jars. Seal with two pice canning lids and process 5 minutes in enough boiling water to cover jars by 1 inch.

Horseradish Jam

1 Cup Red Currant Jelly
2 Teaspoon Prepared Mustard
1 Tablespoon Prepared Horseradish

Blend above ingredients and spread on cooked meat. Works especially well with beef or pork roast acordingly. This is also delicious used as a dip for meat.