In large pan heat and stir sugar, horseradish and vinegar until
sugar dissolves. Bring to boil, then stir in pectin all at once.
Bring to full rolling boil while stirring. Remove from heat and
skim foam off top.
Pour at once into hot sterilized jelly jars.
Seal with paraffin.
Yield: 3 half pints
Review: I've used this, and it makes a wonderful jelly.
Pat FitzGerald, Grandma's Kitchen, Candor, New York