Name: Horseradish Jelly
Ingredients: 3 1/4 c Sugar; 1/2 c Prepared horseradish or 1/3 cup fresh ground horseradish; 1/2 c Cider vinegar; Food coloring (if desired); 1/2 c Liquid pectin

I do not appeal to you to screw up your courage and sacrifice for Christ. I appeal to you to renounce all you have to obtain life that satisfies your deepest longings. I appeal to you to count all things as rubbish for the surpassing value of standing in the service of the King of kings. I appeal to you to take off your store-bought rags and put on the garments of God's ambassadors. I promise you persecutions and privations, but 'remember the joy!' 'Blessed are those who are persecuted for righteousness' sake, for theirs is the kingdom of heaven' (Mt. 5:10).

John Piper

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

3 1/4	c	Sugar
1/2	c	Prepared horseradish or 1/3 cup fresh ground horseradish
1/2	c	Cider vinegar
		Food coloring (if desired)
1/2	c	Liquid pectin

INSTRUCTIONS

Note: If fresh ground horseradish is used, increase vinegar by 2 tbsp.
Place first three ingredients in a large saucepan and stir over heat until
sugar is completely dissolved. Add enough food coloring to tint to desired
shade. Bring to a boil and then stir in pectin all at once. Bring to a full
rolling boil, stirring. Remove from heat, skim off the foam, and pour into
hot sterilized jelly glasses to within 1/2 inch of top. Cover with 1/8 inch
melted pariffin.
YIELD: 3-8 ounce glasses. VERY GOOD SERVED WITH BAKED HAM OR ROAST BEEF
Posted to CHILE-HEADS DIGEST V3 #363 by [email protected] (Stephen Tanner) on
Jun 22, 1997

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