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Slime Jelly

This jelly makes it a cinch to scare up a snack. Serve it with cream cheese and candy eyes for an ominous look.
  • Total Time
    Prep: 15 min. Process: 10 min.
  • Makes
    7 half-pints

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.

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