Horseradish Jelly

"Awsome on beef steak sandwiches!"
 
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Ready In:
30mins
Ingredients:
6
Yields:
7 half pints
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ingredients

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directions

  • In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
  • Over high heat bring to a boil.
  • Immediately stir in pectin and bring to a rolling boil.
  • Remove from heat and ladle into clean hot jars.
  • Seal and process in a boiling water bath for 5 minutes.
  • (Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).

Questions & Replies

  1. since this is a jelly, do you strain the horseradish and red onion before adding the pectin? I would keep the jalapeno peppers in it.
     
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Reviews

  1. This is fandamntastic....easy to follow directions & the flavor is wonderful. A great combo of pepper & horseradish..had some on a cracker to try & it was all I could do from digging in to the rest of the jar.
     
  2. Excellent!! Everyone who tasted this loved it! I used 1 pkg 85ml liquid pectin (Canadian metric measurement) and it turned out fine. Next time I will add 3-4 jalopeno peppers to heat it up a little more! Great with just about anything you put it on!
     
  3. LOVE IT!!! I use it on cream cheese served with crackers. A huge hit. My guests usually leave with a jar. I did leave in the jalapeno seeds for bite. Wouldn't change a thing!!!!!!!!
     
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