Horseradish Jelly

Add a zesty twist to your homemade preserves with this vibrant Horseradish Jelly recipe! Combining the earthy heat of freshly grated horseradish root with tangy apple cider vinegar and a touch of sweetness, this unique jelly is an unforgettable condiment that's both bold and versatile. Perfect for enhancing roasted meats, glazing vegetables, or complementing a cheese board, it delivers a balanced kick of flavor that elevates simple dishes into gourmet creations. With just 20 minutes of prep time and a quick boil using liquid pectin, this recipe is surprisingly easy to master. Whether you're preserving for long-term storage or keeping it fresh in the fridge, this sweet-and-savory jelly is sure to impress at your next gathering.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 64

Ingredients

• 0.25 cup (freshly grated) Fresh horseradish root
• 1 cup Apple cider vinegar
• 1 cup Water
• 2.5 cups Granulated sugar
• 1 packet (3 ounces) Liquid pectin
• 0.25 teaspoon Salt

Directions

Step 1

Begin by preparing your ingredients. Peel and finely grate the horseradish root until you have 1/4 cup. Be cautious, as freshly grated horseradish can be quite pungent.

Step 2

In a medium-sized, heavy-bottomed saucepan, combine the apple cider vinegar and water. Add in the grated horseradish and 1/4 teaspoon of salt.

Step 3

Bring the mixture to a gentle simmer over medium heat. Allow it to cook for 2-3 minutes to infuse the liquid with horseradish flavor.

Step 4

Strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl to remove the horseradish solids. Return the strained liquid to the saucepan.

Step 5

Add the granulated sugar to the saucepan and stir to dissolve completely.

Step 6

Bring the mixture to a boil over medium-high heat. Once boiling, stir in the liquid pectin.

Step 7

Boil the mixture vigorously for 1-2 minutes, stirring constantly. Monitor closely to avoid boiling over.

Step 8

Remove the saucepan from heat. Skim off any foam from the surface, if necessary.

Step 9

Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.

Step 10

Seal the jars with sterilized lids and process them in a boiling water bath for 5 minutes if you're planning to store them long-term. Alternatively, cool and refrigerate if using within a few weeks.

Step 11

Allow the jelly to set at room temperature for 12-24 hours before serving. Store in a cool, dry place.

Step 12

Serve as a condiment with roasted meats, blended into sauces, or paired with sharp cheeses for a flavorful appetizer.

Nutrition Facts

Serving size	1124.5 grams (1124.5g)

Amount per serving	% Daily Value*
Calories	1991

Total Fat 0.40g	1%
Saturated Fat 0.10g	1%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 859mg	37%
Total Carbohydrate 510.30g	186%
Dietary Fiber 3.30g	12%
Total Sugars 505.70g
Protein 0.70g	1%

Vitamin D 0IU	0%
Calcium 64mg	5%
Iron 1mg	4%
Potassium 321mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.2%

Protein: 0.1%

Carbs: 99.7%