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Recipe

 

Apple Horseradish Jelly
(Not for toast in the morning!)

by Judy McCann

 

This recipe won First Place at the 1994 International Horseradish Festival. "It took me tons of apples and $100.00 to get my horseradish jelly correct." But, gee, was it worth it!

  • 3 lbs. tart apples, cut into chunks (do not core or peel)
  • 2 cups sugar
  • 1/2 cup prepared horseradish, drained well

Place apples in a large, heavy saucepan and add enough water to cover. Bring to boil. Reduce heat and simmer 30 min. Strain juice through a colander into another saucepan; discard solids. Line colander with a double layer of cheese-cloth and strain juice again into a clean saucepan. (It will take about 1 hour for juice to drain). Place saucepan over medium-high heat and bring juice to boil. Add sugar and cook gently until it reaches 220 degrees F on a candy thermometer or until a few drops gel when placed on a plate or in a freezer. Stir in horseradish and simmer 1 minute. Skim foam and discard. Pour jelly into sterilized jars. Seal and store in a cool, dark place.

Yields about 2 pints. Serve on crackers with cream cheese.

 

The Root Queen's Guide to Horseradish

The Horseradish Plant
Preparing a Horseradish Root
Collinsville... Horseradish Capital of the World

Holiday Horseradish Recipes

A Bloody Horse Cocktail
Horseradish & Cream Cheese Dip
Zippy Horseradish Dip
Horseradish Curls
Apple-Horseradish Jelly
Cranberry and Horseradish Relish
Carrot and Horseradish Salad
Cole Slaw with Horseradish Dressing
Horseradish and Beet Relish
Asparagus with Horseradish Sauce
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Kitchen Gypsy

 

This Archived Page created between 1994 and 2001. Modified August 2007


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