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.
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
Yield: 5 x quarter-litre (½ US pint / 8 oz / 250 ml) jars
- 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)
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.
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.
- 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.
Source: Horseradish Jelly. Bernardin web site. Accessed August 2015.
Serving size: 2 tablespoons
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.