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!
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.
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