Horseradish Jelly
Ingredients
- 1 cup grated fresh horseradish
- 1 cup white wine vinegar
- 1/4 teaspoon minced fresh sage
- 3 1/4 cups sugar
- 1 pouch Certo liquid pectin (3 oz)
Instructions
Place horseradish, vinegar, sage, and sugar in heavy saucepan. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Add fruit pectin and bring to a full boil, stirring constantly. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into prepared 1/2-pint jars (4), seal and process in boiling water bath 5 minutes.
