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Slime Jelly Recipe
Slime Jelly Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This jelly makes it a cinch to scare up a snack. Serve it with cream cheese and candy eyes for an ominous look.
MAKES:
56 servings
TOTAL TIME:
Prep: 15 min. Process: 10 min.
MAKES:
56 servings
TOTAL TIME:
Prep: 15 min. Process: 10 min.

Ingredients

  • 2 jalapeno peppers, seeded and chopped
  • 3 medium green peppers, cut into 1-inch pieces
  • 1-1/2 cups white vinegar, divided
  • 6-1/2 cups sugar
  • 1/2 to 1 teaspoon cayenne pepper
  • 2 pouches (3 ounces each) liquid fruit pectin
  • About 6 drops green food coloring, optional
  • Cream cheese and crackers, optional

Directions

In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.
Remove from heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired. Yield: 7 half-pints.
Originally published as Slime Jelly in Ultimate Halloween 2012 2012, p54

  • 2 jalapeno peppers, seeded and chopped
  • 3 medium green peppers, cut into 1-inch pieces
  • 1-1/2 cups white vinegar, divided
  • 6-1/2 cups sugar
  • 1/2 to 1 teaspoon cayenne pepper
  • 2 pouches (3 ounces each) liquid fruit pectin
  • About 6 drops green food coloring, optional
  • Cream cheese and crackers, optional
  1. In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
  2. Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.
  3. Remove from heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
  4. Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired. Yield: 7 half-pints.
Originally published as Slime Jelly in Ultimate Halloween 2012 2012, p54

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