Recipe: Apple Horseradish Jelly

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.