Horseradish Jelly

Number of Servings: 3 (6-oz.) jars

2 C. sugar
1 C. white vinegar
¾ C. horseradish
½ bottle liquid pectin
Food coloring, if desired

Boil sugar and vinegar together for 3 minutes. Stir in horseradish and bring back to a boil. Add pectin and stir constantly over high heat until mixture comes to a rolling boil. Remove from heat and skim. Stir in food coloring, if desired. Pour into hot, sterilized jars. Seal with two-piece canning lids and process 5 minutes in enough boiling water to cover jars by 1 inch. Great as a spread for meat, fish or poultry dishes, in salads and sandwich enhancer.