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@@@@@ Now You're Cooking! Export Format Horseradish Jelly none 3 1/4 cups sugar 1/2 cup prepared horseradish or 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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