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.
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Recipe Information
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
Instructions
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.
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.
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.
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.
Add the granulated sugar to the saucepan and stir to dissolve completely.
Bring the mixture to a boil over medium-high heat. Once boiling, stir in the liquid pectin.
Boil the mixture vigorously for 1-2 minutes, stirring constantly. Monitor closely to avoid boiling over.
Remove the saucepan from heat. Skim off any foam from the surface, if necessary.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.
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.
Allow the jelly to set at room temperature for 12-24 hours before serving. Store in a cool, dry place.
Serve as a condiment with roasted meats, blended into sauces, or paired with sharp cheeses for a flavorful appetizer.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 510.3 g | 186% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 505.7 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 320 mg | 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.
