Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ 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 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster