Ingredients for Horseradish Jelly
- 4 cups granulated sugar
- 1 cup prepared horseradish (or 1/2 cup freshly grated horseradish)
- Jalapenos
- Red Onion
- Apple Cider Vinegar
- Liquid Pectin
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How to Make Horseradish Jelly
- In a large saucepan, combine the prepared horseradish, vinegar, sugar, and water. Stir well to dissolve the sugar.
- Over medium heat, bring the mixture to a simmer, stirring occasionally. Continue to simmer until the sugar is completely dissolved and the mixture is clear (about 5-7 minutes).
- Increase the heat to medium-high and bring the mixture to a rolling boil. This should take 1-2 minutes.
- Quickly stir in the pectin according to package instructions (usually a slow steady stream while whisking). Continue to boil for 1 minute, stirring constantly.
- Remove from heat and skim off any foam that has formed on the surface.
- Ladle the hot jelly into clean, sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean. Place lids and rings on the jars and tighten fingertip tight.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude; consult a canning guide for specific recommendations).
- Remove jars from canner and let them cool completely. You should hear a 'pop' sound as the jars seal. Check to ensure all jars are sealed properly before storing.
- Once completely cool, label and store your delicious horseradish jelly in a cool, dark place. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
385g
Fat
0g
Carbs
33g
