Boil sugar and vinegar together for 3 minutes. Stir in horseradish and bring back to boil. Add pectin and stir constantly over high heat until mixture comes to rolling boil. Remove from heat and skim. Pour into hot, sterilized jars. Seal with two pice canning lids and process 5 minutes in enough boiling water to cover jars by 1 inch.
0 Recipe Reviews
Subscribe for tasty updates: