Horseradish Jelly

1. 1

   In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.

2. 2

   Over high heat bring to a boil.

3. 3

   Immediately stir in pectin and bring to a rolling boil.

4. 4

   Remove from heat and ladle into clean hot jars.

5. 5

   Seal and process in a boiling water bath for 5 minutes.

6. 6

   (Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).

* Per serving · 4 servings · Values may vary.

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