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Horseradish Jelly

3 1/4 cups granulated sugar
1/2 cup prepared horseradish
1/2 cup cider vinegar
1/2 cup liquid pectinIn 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.Yields 3 half pints.Excellent with roast beef or chicken.Review: I`ve used this recipe, and it makes a wonderful jelly. Pat FitzGerald, Grandma`s Kitchen, Candor, New York

Icebox pickles
Icebox Pickles1 gallon cucumber slices4 to 5 onions1/4 cup salt4 cups granulated sugar4 cups vinegar1 1/2 teaspoons celery seed1 1/2 teaspoons mustard seed1 1/2 teaspoons turmericAllow cucumber slices, onions and salt to set for 1 hour; drain. Heat (do (Upload by user)

Jalapeno pepper jelly
Jalapeno Pepper Jelly4 large green bell peppers14 medium jalapeno peppers1/2 cup fresh lemon juice1 cup cider vinegar6 cups granulated sugar6 ounces liquid pectinGreen food coloring (optional)Paraffin, meltedSeed and grind the peppers in food processor (Upload by user)

Hot pepper butter
Hot Pepper ButterUse for pretzels, sandwiches, or glazes on hams.1 quart prepared yellow mustard 1 quart cider vinegar 6 cups granulated sugar 1 1/4 cups all purpose flour 1 1/2 cups water 1 teaspoon salt Peppers as follows 36 large, 40 medium or 50 sma (Upload by user)