Apple Horseradish Jelly

I went to my Friday morning Free Fall Writing session wondering how to incorporate Apple Horseradish Jelly in my writing today, and the first writing prompt (Eating Out/Dining in) was like a gift – as was the Apple Horseradish Jelly. 

A word to the wise; if someone brags about having made Apple Horseradish Jelly, don’t say, “cool, that sounds interesting,” or “delicious,” or anything that sounds like you are vaguely interested in having some to take home. 

One of my gardening clients handed me 2 (two!) jars of the stuff. One for me, and one to give away.  I decided I actually had two jars to give away because, honestly, this gift was like the summertime equivalent of getting Grandma’s Christmas Fruitcake. You know the one, it gets passed along through various holidaygatherings and makes the rounds of the whole family before finding its final resting place as a doorstop. There is some kind of unspoken edict against just throwing away homemade goodies.

Apple Horseradish Jelly

Apple Horseradish Jelly

I pawned off one of the jars of jelly to my boss, (who did not thank me for it) because she was the one who sent me to the job site and I thought she deserved to share the burden. So, what to do with the other jar?  It is not in a pretty or petite little decorative jar, ready for re-gifting, it’s in a big old mason jar with a ragged white sticky label. “Apple Horseradish Jelly.” I think it’s big enough to use as a doorstop, but I already have the fruitcake. 

I don’t dare open the jar either, because doing so will limit my options. You will notice that I am not considering ‘eating it’ as an option. I have flashbacks to the dozens of jars of Crab Apple Jelly sitting on shelves in the cold room of my childhood home; of glistening, translucent, reddish pink blobs on toast and pancakes and cereal – just to get rid of last year’s supply before a new batch was in the works. It wasn’t even our crab apple tree!!

As for horseradish, I never acquired a taste for that either, and somehow, the combination of apple and horseradish does not add to the culinary appeal or the appearance of either. The jar looks like it is filled with a dark red (almost burgundy), cloudy goo.  It might be the most delicious thing in the world, but I’m not going to be the guinea pig.

Apple Horseradish Jelly. Do you want it? Take it, because I’m eating out!

~Minkee Robinson

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