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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
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
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.
Nutrition
Serving:
2
g
|
Calories:
8
kcal
|
Carbohydrates:
1.9
g
|
Protein:
0.1
g
|
Sodium:
11
mg
|
Fiber:
0.1
g
|
Sugar:
1.7
g