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
_____
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

Melba's Jammin' wrote:
> 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
> _____



Here's the oldest reference I can find, and it is by Nancy Dooley:
http://groups.google.com/groups?selm...s-mx.uiowa.edu

It was posted in rec.food.recipes, which is perhaps why you couldn't
find it. Also, it is in Henriette's culinary herbs FAQ.

It looks like about double the amount of pectin for that much liquid, so
I wonder if it's supposed to be 1 pouch of Certo and it got transcribed
wrong to 1 bottle of Certo somewhere before it ever got posted to
usenet. Or possibly there's a cup of apple juice missing. Or the
recipe is just fine (even though it looks wrong) and Brian boiled it too
long.

Hopefully, Nancy (or someone else who's made this stuff) will reply.

Bob

Melba's Jammin' wrote:
> 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
> _____



Here's the oldest reference I can find, and it is by Nancy Dooley:
http://groups.google.com/groups?selm...s-mx.uiowa.edu

It was posted in rec.food.recipes, which is perhaps why you couldn't
find it. Also, it is in Henriette's culinary herbs FAQ.

It looks like about double the amount of pectin for that much liquid, so
I wonder if it's supposed to be 1 pouch of Certo and it got transcribed
wrong to 1 bottle of Certo somewhere before it ever got posted to
usenet. Or possibly there's a cup of apple juice missing. Or the
recipe is just fine (even though it looks wrong) and Brian boiled it too
long.

Hopefully, Nancy (or someone else who's made this stuff) will reply.

Bob

In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
> > 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.

> Here's the oldest reference I can find, and it is by Nancy Dooley:
> http://groups.google.com/groups?selm...0ns-mx.uiowa.e
> du
>
> It was posted in rec.food.recipes, which is perhaps why you couldn't
> find it.

That'd be one reason! You da man. A jar of Ginger Peachy Jam for you,
Bucko. (Just kidding.)


Also, it is in Henriette's culinary herbs FAQ.
>
> It looks like about double the amount of pectin for that much liquid, so
> I wonder if it's supposed to be 1 pouch of Certo and it got transcribed
> wrong to 1 bottle of Certo somewhere before it ever got posted to
> usenet. Or possibly there's a cup of apple juice missing. Or the
> recipe is just fine (even though it looks wrong) and Brian boiled it too
> long.

Based on the other recipe I have, I'm gonna guess a typo and it should
be one pouch.

> Hopefully, Nancy (or someone else who's made this stuff) will reply.
>
> Bob

See, I think I made it and I would have used the two pouches, but I
don't remember it being like Brian described.

T'anks. Mmmwwwaaahhhh!
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
> > 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.

> Here's the oldest reference I can find, and it is by Nancy Dooley:
> http://groups.google.com/groups?selm...0ns-mx.uiowa.e
> du
>
> It was posted in rec.food.recipes, which is perhaps why you couldn't
> find it.

That'd be one reason! You da man. A jar of Ginger Peachy Jam for you,
Bucko. (Just kidding.)


Also, it is in Henriette's culinary herbs FAQ.
>
> It looks like about double the amount of pectin for that much liquid, so
> I wonder if it's supposed to be 1 pouch of Certo and it got transcribed
> wrong to 1 bottle of Certo somewhere before it ever got posted to
> usenet. Or possibly there's a cup of apple juice missing. Or the
> recipe is just fine (even though it looks wrong) and Brian boiled it too
> long.

Based on the other recipe I have, I'm gonna guess a typo and it should
be one pouch.

> Hopefully, Nancy (or someone else who's made this stuff) will reply.
>
> Bob

See, I think I made it and I would have used the two pouches, but I
don't remember it being like Brian described.

T'anks. Mmmwwwaaahhhh!
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

On Thu, 29 Jul 2004 20:43:08 -0500, zxcvbob
> wrote:

> Or the
> recipe is just fine (even though it looks wrong) and Brian boiled it too
> long.

Why don't you ask him???? Try contacting
rec.food.cuisine.jewish


Practice safe eating - always use condiments

On Thu, 29 Jul 2004 20:43:08 -0500, zxcvbob
> wrote:

> Or the
> recipe is just fine (even though it looks wrong) and Brian boiled it too
> long.

Why don't you ask him???? Try contacting
rec.food.cuisine.jewish


Practice safe eating - always use condiments

sf wrote:
>
> On Thu, 29 Jul 2004 20:43:08 -0500, zxcvbob
> > wrote:
>
> > Or the
> > recipe is just fine (even though it looks wrong) and Brian boiled it too
> > long.
>
> Why don't you ask him???? Try contacting
> rec.food.cuisine.jewish
>
> Practice safe eating - always use condiments

Because he asked her. It also had a rather unusual light brown
coloration, but then he added the remains of a jar of horseradish
with beets....

maxine in ri

Melba's Jammin' > wrote in message >...
> 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
>

Hi, Barb! ;-)

I believe I got the recipe from one of a series of entertaining/craft
combo books I bought at my fabric shop when I worked there part-time.
I no longer have these, having dumped them in a garage sale about 5
years ago. (They were a hot item, let me tell you!) Sorry - if I
find a copy on a disk or somewhere else, I'll ping you, but at this
moment, I don't think I have one. (I've never made it.)

N.

In article >,
(Nancy Dooley) wrote:
> > { Exported from MasterCook Mac }
> >
> > Horseradish Jelly
> >
>
> Hi, Barb! ;-)
>
> I believe I got the recipe from one of a series of entertaining/craft
> combo books I bought at my fabric shop when I worked there part-time.
> I no longer have these, having dumped them in a garage sale about 5
> years ago. (They were a hot item, let me tell you!) Sorry - if I
> find a copy on a disk or somewhere else, I'll ping you, but at this
> moment, I don't think I have one. (I've never made it.)
>
> N.

No problem; thanks for the thought.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >,
(Nancy Dooley) wrote:
> > { Exported from MasterCook Mac }
> >
> > Horseradish Jelly
> >
>
> Hi, Barb! ;-)
>
> I believe I got the recipe from one of a series of entertaining/craft
> combo books I bought at my fabric shop when I worked there part-time.
> I no longer have these, having dumped them in a garage sale about 5
> years ago. (They were a hot item, let me tell you!) Sorry - if I
> find a copy on a disk or somewhere else, I'll ping you, but at this
> moment, I don't think I have one. (I've never made it.)
>
> N.

No problem; thanks for the thought.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.