Instructions: In a large saucepan, combine sugar, horseradish and vinegar over medium heat. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. Stir in pectin. Boil 1 minute, stirring constantly.

Remove from heat. Skim foam from top of jelly. Pour into sterilized jars and seal.

This recipe yields about 3 half-pints of jelly.

Comments: Delicious with meat or cream cheese/crackers.

Yield: 3 half-pints

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