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Horseradish Jelly

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1 cup fresh horseradish -- grated
1 cup white wine vinegar
1/4 teaspoon fresh sage -- minced
3 1/4 cups sugar
1/2 cup liquid pectin

Place horseradish, vinegar, sage, and sugar in heavy saucepan. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Add liquid pectin and again bring to a full boil. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars and process for 5 minutes in boiling water bath.


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

 
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