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Ingredientes
- 2 c. sugar
- 1 c. white vinegar
- 1 c. freshly grated horseradish, liquid removed
- 1/2 bottle fruit pectin
Direcciones
- Boil sugar and vinegar together for 3 min. Add in the horseradish and bring back to boiling. Add in pectin and stir constantly till the mix reaches a rolling boil. Boil for 1/2 minute. Remove from heat and cold for several min. Skim and pack in sterilized jars. For color, a few strips of pimento may be added just as the jelly is removed from the heat. Makes about 3 (6 oz) jelly glasses of jelly. Excellent for cool roast beef or possibly seafood.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 286 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 128mg | 5% |
| Potassium 129mg | 4% |
| Total Carbs 71.54g | 19% |
| Dietary Fiber 1.3g | 4% |
| Sugars 69.96g | 47% |
| Protein 0.47g | 1% |
