Fig Jalapeno Pepper Jam
Delicious on cracker with cream cheese, make into a marinade, spoon over pork chops, add to salad dressings.
Equipment
- water bath canner
- food processor
Ingredients
- 1 1/4 cup white vinegar
- 2 cups figs
- 2 cups bell peppers red, green, yellow, or orange will do
- 1 cup jalapeños diced seeded if you want them less spicy
- 1 pkg Sure-Jell
- 1 tsp butter
- 7 cups sugar
Instructions
- In a food processor add the figs, bell peppers, and jalapeño peppers and pulse until desired consistency. I like to leave mine kind of chunky.
- Pour the mixture to a large pot and add the vinegar, Sure-Jell and butter.
- Bring to a boil for a couple of minutes
- Add the sugar, stir, and bring back to a rolling boil for 1 minute.
- Remove from heat and ladle into sterilized jars.
- Wipe rim of jar, add lids and rings, and place in water bath canner.
- Process 10 minutes for 1/2 pints and 15 min for pints.
- Remove from canner and allow to cool.
- Once the lids are sealed, occasionally gently shake jars to make sure your the pieces are distributed throughout the jar instead of all staying at the top.If you miss this step that isn't a problem. Just mix the jar with a spoon when you open it.