Ingredients
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3 1/4 cups sugar
1 cup freshly grated horseradish
2 jalapenos, minced
1 red onion, minced
1/2 cup apple cider vinegar
1 (4 ounce) package liquid pectin
Preparation
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In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
Over high heat bring to a boil.
Immediately stir in pectin and bring to a rolling boil.
Remove from heat and ladle into clean hot jars.
Seal and process in a boiling water bath for 5 minutes.
(Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).
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