2 c. sugar
1 c. white vinegar
¾ c. horseradish
½ bottle liquid pectin

2 c. sugar 1 c. white vinegar

Boil sugar and vinegar together for 3 min. Stir in horseradish and bring back to a boil. Add pectin and stir constantly over high heat until mixture comes to a rolling boil.

Remove from heat and skim. Pour into hot sterilized jars. Seal with two-piece canning lids and process 5 mins. in enough boiling water to cover jars by one inch.

Makes 3 six ounce jars.

(use smaller jelly jars if you don’t use all of it at a time)