Horseradish Jelly Food

HORSERADISH JELLY

Steps:

• Combine apple juice and water in a large sauce pan.
• Sprinkle the pectin over this liquid, whisk it in.
• Stir in sugar.
• Put pan on heat and bring to a boil, and let it boil hard for 3 minutes.
• Add vinegar, boil 1 more minute.
• Remove from heat, stir in drained horseradish.
• Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint) jars
• Leave 1 cm (1/4 inch) headspace for either size jar.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size jars for 10 minutes; increase time as needed for your altitude.

HORSERADISH JELLY

Steps:

• 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).

HORSERADISH JELL-O MOLD

Steps:

• Dissolve Jell-O and salt in boiling water.
• Add vinegar and pepper.
• Chill until it's only slightly thickened, (check every 15 minuites).
• Combine horseradish, sour cream, and onion in a bowl.
• Add to Jell-O.
• Blend well with spoon.
• Place in lightly greased mold, (spray mold lightly with Pam or canola oil)
• Chill until firm.
• You can make a double batch and it will fit perfectly into the Tupperware Jell-O mold.