2 c Sugar
1 c White vinegar
3/4 c Horseradish
1/2 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.
