Horseradish Jelly

Instructions

1. 1

   In large pan heat and stir sugar, horseradish and vinegar until sugar dissolves.

2. 2

   Bring to boil, then stir in pectin all at once.

3. 3

   Bring to full rolling boil while stirring.

4. 4

   Remove from heat and skim foam off top.

5. 5

   Pour at once into hot sterilized jelly jars.

6. 6

   Seal with paraffin.

7. 7

   Yields 3 half pints.

8. 8

   Excellent with roast beef or chicken.