Horseradish Jelly

• 6 cups sugar
• 1-1/2 cups Heinz Apple Cider Vinegar
• 1-1/2 cups prepared horseradish
• 1/2 cup water
• 1 pouch Certo Liquid Pectin

1. MEASURE sugar and vinegar into a large saucepan.
2. PLACE saucepan over high heat.
3. Bring to a full rolling boil and boil hard 3 minutes.
4. ADD horseradish and water; bring to a boil.
5. Remove from heat.
6. IMMEDIATELY sitr in liquid fruit pectin.
7. STIR and skim foam with metal spoon.
8. POUR quickly into warm, sterilized jars filling up to 1/4 inch from rim.
9. SEAL while hot with sterilized 2-piece lids with new centres.

sugar, apple cider vinegar, horseradish, water, pouch certo

Taken from www.kraftrecipes.com/recipes/horseradish-jelly-84395.aspx (may not work)