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Horseradish Jelly


3 1/4 cups sugar
1/2 cup prepared horseradish
1/3 cup fresh ground horseradis
ground horseradish
1/2 cup cider vinegar
food coloring(if desired)
1/2 cup liquid pectin

Note: If fresh ground horseradish is used -increase vinegar by 2 tbsp. PREPARATION Place first three ingredients in a large saucepan and stir over heat until sugar is completely dissolved. Add enough food coloring to tint to desire shade. Bring to a boil and then stir in pectin all at once. Bring to a full rolling boil, stirring. Remove from heat, skim off the foam, and pour into hot sterilized jelly glasses to within 1/2 inch of top. Cover with 1/8 inch melted pariffin.

** Exported from Now You're Cooking! v5.57 **

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