Recipe - Horseradish Jelly

2 cup Sugar
1 cup White vinegar
Three fourths cup Horseradish
One half Bottle liquid pectin

Boil sugar and vinegar together for 3 minutes. Stir in horseradish and
bring back to boil. Add pectin and stir constantly over high heat until
mixture comes to rolling boil. Remove from heat and skim. Pour into hot,
sterilized jars. Seal with two pice canning lids and process 5 minutes in
enough boiling water to cover jars by 1 inch. Makes 3 6oz. jars.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini