Time 35m Number Of Ingredients 6 Steps:
Combine apple juice and water in a large sauce pan. Sprinkle the pectin over this liquid, whisk it in. Stir in sugar. Put pan on heat and bring to a boil, and let it boil hard for 3 minutes. Add vinegar, boil 1 more minute. Remove from heat, stir in drained horseradish. Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint) jars Leave 1 cm (1/4 inch) headspace for either size jar. Debubble, adjust headspace. Wipe jar rims. Put lids on. Process in a water bath or steam canner. Process either size jars for 10 minutes; increase time as needed for your altitude.
Time 30m Yield 7 half pints Number Of Ingredients 6 Steps:
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).
Time 5m Yield 10 Number Of Ingredients 4 Steps:
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.
Time 10m Yield 1-1/3 cups. Number Of Ingredients 6 Steps:
Place cream cheese on a serving plate. In a small microwave-safe bowl, heat jelly until warmed. Stir in horseradish and mustard until blended. Stir in spreadable fruit; spoon over cream cheese. Serve with crackers. Refrigerate leftovers.
