Name: Horseradish jelly
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 500 ml apple juice ((2 cups / 16 oz)); 375 ml water ((1 1/2 cups / 12 oz)); 1 box Ball or Bernardin No Sugar Needed Pectin; 75 ml cider vinegar ((5% or higher. 1/3 cup / 2.5 oz)); 200 g sugar ((1 cup / 8 oz) ); 125 ml prepared horseradish ((partially drained. 1/2 cup / 4 oz))

Jump to Recipe Print Recipe

Horseradish jelly is a delicious condiment to go with beef, game or strong cheeses. Also nice with steamed dark green veg such as kale or broccoli.

It’s really easy to whip up, doesn’t cost the earth to make, and makes a unique gift.

You can use either Ball or Bernardin No Sugar Needed box pectin, or, Ball RealFruit™ Low or No-Sugar Needed Flex Batch Pectin.

Contents hide

1 The recipe
2 Horseradish jelly
- 2.1 Ingredients
- 2.2 Instructions
3 Reference information
4 Recipe notes
5 Recipe source
6 Nutrition information
- 6.1 Sugar-free version

The recipe

Jar size choices: 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 4 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: 10 minutes either size jar

3.8 from 5 votes

Horseradish jelly

Yield: 5 x quarter-litre (½ US pint / 8 oz / 250 ml) jars

Course Condiments

Cuisine American

Keyword Jelly

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Yield 5 quarter-litre (½ US pint / 8 oz / 250 ml) jars

Calories 8 kcal

Ingredients

500 ml apple juice (2 cups / 16 oz)
375 ml water (1 ½ cups / 12 oz)
1 box Ball or Bernardin No Sugar Needed Pectin (1 box weighing 49 g / 57 g / 1.75 oz or 3 tablespoons Ball Flex-Batch No Sugar Needed)
75 ml cider vinegar (5% or higher. ⅓ cup / 2.5 oz)
200 g sugar (1 cup / 8 oz)
125 ml prepared horseradish (partially drained. ½ cup / 4 oz)

Metric - US Customary

Instructions

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 (½ US pint) jars
Leave 1 cm (¼ 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.

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Information about no-sugar needed pectins.

More information about Sugar and Salt-Free Canning in general.

Australia and New Zealand vinegar strength special notes.

Recipe notes

Prepared horseradish aka pickled horseradish. It’s the grated horseradish in bottles in a clear liquid sauce, not the creamed sauce. Follow this link for more info on differences in horseradish sauces.
The acidity of the apple juice (3.4 pH) plus the cider vinegar (3.10 pH), combined with processing the filled jar, is what makes this recipe safe for canning.
Instead of the sugar, you could use the same volume amount of Splenda®, or 1 ½ teaspoons liquid stevia. For stevia we’d recommend Better Stevia liquid stevia.

Recipe source

Source: Horseradish Jelly. Bernardin web site. Accessed August 2015.

Nutrition information

Serving size: 2 tablespoons

Sugar-free version

Per 2 tablespoons: 8 calories, 11 mg sodium

Weight Watchers PointsPlus®: 1 to 4 tablespoons: 0 points; 5 to 14 tablespoons: 1 point

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.