Horseradish Jelly (Easy Recipe)

Welcome to my kitchen, where today I am excited to share with you my recipe for Horseradish Jelly.

This jelly is a perfect combination of sweet, tangy, and spicy, making it a perfect addition to your condiment collection.

It is easy to make, and with a few simple steps, you will have a delicious jelly that is sure to impress.

Whether you’re looking to add some extra flavor to sandwiches, burgers, or even charcuterie boards, this Horseradish Jelly is the perfect choice.

5 Reasons You’ll Love This Horseradish Jelly Recipe

1. Perfectly Balanced Flavors: This Jelly combines the sweet, tangy, and spicy flavors perfectly, making it a unique and delicious condiment.
2. Easy to Make: With just a few simple ingredients and steps, you can whip up a batch of this Jelly in no time.
3. Versatile: This jelly is an excellent addition to your condiment collection, as it pairs well with various dishes, from meats to cheese and crackers.
4. Homemade: There is nothing better than a homemade condiment, and with this recipe, you can have a jar of fresh Horseradish Jelly ready to serve at all times.
5. Great for Gifting: This Jelly makes a fantastic gift; simply pour it into a pretty jar, and you have a homemade present that anyone is sure to love.

Essential Equipment

• Large Saucepan: You will need a large saucepan to boil the ingredients and make the jelly.
• Whisk: A whisk is necessary to mix the pectin and sugar into the apple juice and water mixture smoothly.
• Ladle: You will need a ladle to transfer the jelly mixture into jars.
• Canning Jars: Half-pint or 4-ounce jars are ideal for this recipe, and they must be heat-safe and appropriate for canning.
• Water Bath Canner: A water bath canner is necessary to process the jars.

Ingredients You’ll Need

• Apple Juice (500 ml or 2 cups / 16 oz): The apple juice provides sweetness for the jelly and serves as the base for the recipe.
• Water (375 ml or 1 ½ cups / 12 oz): Water is added to the apple juice to create a thin liquid that is necessary to dissolve the pectin and sugar.
• Ball or Bernardin No Sugar Needed Pectin (1 box weighing 49 g / 57 g / 1.75 oz or 3 tablespoons Ball Flex-Batch No Sugar Needed): This pectin is essential for thickening the jelly.
• Cider Vinegar (75 ml or ⅓ cup / 2.5 oz): Cider vinegar adds a tangy flavor to the jelly and helps to balance the sweetness.
• Sugar (200 g or 1 cup / 8 oz): Sugar serves as a sweetener and is required for the pectin to work correctly.
• Prepared Horseradish (125 ml or ½ cup / 4 oz partially drained): The horseradish is what gives the jelly its unique and unmistakable flavor.

How To Make Horseradish Jelly

1. Prepare the Water Bath Canner: Fill the water bath canner with enough water to cover the jars by at least one inch, then place it on the stove and bring the water to a boil.
2. Combine Apple Juice and Water: In a large saucepan, combine the apple juice and water and whisk together.
3. Add Pectin and Sugar: Sprinkle the pectin over the liquid and whisk it in. Then, stir in the sugar until it is well combined.
4. Boil Mixture: Put the saucepan on the heat, and bring the mixture to a hard boil. Continue to boil for three minutes.
5. Add Vinegar and Boil: After three minutes, add the cider vinegar, and boil for one more minute, stirring constantly.
6. Remove from Heat and Add Horseradish: Remove the saucepan from heat and add the horseradish, stirring until well combined.
7. Ladle Mixture into Jars: Using a ladle, divide the jelly mixture between the canning jars, leaving about 1 cm (¼ inch) headspace.
8. De-bubble and Adjust Headspace: Use a knife or spatula to de-bubble the jars, then adjust the headspace accordingly.
9. Wipe Jar Rims and Add Lids: Wipe the jar rims clean, then add the lids and rings, tightening them securely.
10. Process in Water Bath Canner: Lower the jars into the boiling water-bath canner, ensuring that they are entirely covered with water. Process for 10 minutes if using half-pint jars or 4-ounce jars, adjusting for altitude as needed.

5 Expert Tips and Tricks for The BEST Jelly

• Strain Horseradish: Strain the horseradish in a colander to help remove excess liquid and avoid watery jelly.
• Don’t Over Stir: It is essential not to over-stir the jelly mixture after adding the horseradish, as this can break down the pectin and result in a runny texture.
• Use High-Quality Ingredients: To get the best flavor and consistency, use high-quality ingredients. Choose fresh horseradish and apple juice, and look for no-sugar-added pectin.
• Use a Candy Thermometer: Use a candy thermometer to ensure that you are boiling the mixture to the correct temperature.
• Test for Doneness: To check if the jelly is ready, try the plate test; place a small plate in the freezer and add a spoonful of jelly to the cold dish. If the jelly holds its shape, it’s done.

Uses For Horseradish Jelly

1. Sandwiches: Add the Jelly to your favorite sandwich, particularly those with meats like roast beef, steak, or deli-style meats.
2. Cheese Boards: Horseradish Jelly pairs well with various cheeses, particularly cheddar and blue cheese.
3. Grilled Meats: Brush Horseradish Jelly over grilled meat for a sweet and spicy glaze.
4. Dipping Sauce: Use the Jelly as a dipping sauce for chicken nuggets and tenders.
5. Marinades: Add this Jelly to marinades for steaks or chicken for an extra layer of flavor.
6. Stir-fry Sauces: Add a spoonful of Jelly to stir-fry sauces to give your meal a spicy kick.

Recipe Variations

• Spicy: Increase the amount of horseradish to make the jelly spicier.
• Smoky Bacon: Add crumbled bacon bits to the jelly mixture to give it a smoky flavor.
• Roasted Garlic: Add roasted garlic to the jelly mixture for a robust flavor.
• Honey Horseradish Jelly: Replace sugar with honey for a natural sweetener and a unique taste.
• Pineapple: Add crushed pineapples to the jelly mixture for a tropical twist.

Substitutions

• Apple Juice: Pear juice is a great alternative that will also provide sweetness to the jelly. White grape juice is another option.
• Sugar: Brown sugar or honey can replace white sugar if looking for a different sweet flavor.
• Cider Vinegar: White vinegar, red wine vinegar or apple cider vinegar can replace cider vinegar.
• Pectin: Powdered pectin or low-sugar pectin can replace the no-sugar-needed pectin.
• Horseradish: Freshly grated ginger can replace horseradish for a spicy seasoning.

Storing, Freezing, and Reheating

• Storing: Keep the jelly in a cool, dark place for up to a year. Once opened, store in the fridge for about a month.
• Freezing: Horseradish Jelly can be frozen for up to six months. Put jelly in airtight containers, leaving headspace for expansion.
• Reheating: Warm the jelly on low heat on the stovetop or in a microwave.