I have this recipe attributed to you, but cannot find the original post
in the Google archives -- lots of other stuff there from about that
time, but not this post (or else I searched wrong). Do you still have
your version of the recipe? Brian Mailman on r.f.preserving made it and
came up with a very stiff product - I'm wondering if the 2 pouches of
Certo in the recipe is the correct measure. Can you check?
Thanks.

{ Exported from MasterCook Mac }

Horseradish Jelly

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
3 C. granulated sugar
1/2 C. prepared horseradish
1/2 C. apple cider vinegar
6 oz. liquid pectin

In a large saucepan, combine sugar, horseradish and vinegar over medium
heat. Cook, stirring constantly, until sugar dissolves and mixture
comes to a boil. Stir in pectin. Boil 1 minute, stirring constantly.
Remove from heat. Skim foam from top of jelly. Pour into sterilized
jars and seal. Yield: about 3 C. jelly. Delicious with meat or cream
cheese/crackers.

‹‹‹‹‹
Notes: Nancy Dooley to rec.food.cooking, 8/11/95


Per serving: 2384 Calories; 0g Fat (0% calories from fat); 2g Protein;
618g Carbohydrate; 0mg Cholesterol; 122mg Sodium
Food Exchanges: 1/2 Fruit; 41 Other Carbohydrates
_____
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-Barb, <www.jamlady.eboard.com> An update on 7/22/04.