Horseradish Jelly
  • 1 cup grated fresh horseradish
  • 1 cup white wine vinegar
  • 1 tsp. minced fresh sage
  • 3 1/4 cups sugar
  • 1 packet liquid pectin
Cook all but the pectin in heavy saucepan over high heat, stirring constantly until mixture comes to a hard boil. Add pectin and return to full boil. Boil for one minute. Remove from heat and skim off foam.

Pour immediately into jars and seal. Process five minutes in boiling water bath. Allow to cool undisturbed. Makes 3 half pints.

Source: E. Barbara Meyer - Champaign-Urbana Herb

Recipe Index | Herb Society Homepage |