This Fig Pepper Jelly is made with fresh figs, jalapeno peppers, and warm honey for a perfect blend of sweet heat. This is not your regular fig jam. It's not just to stuff in a biscuit but to top softened cream cheese and serve with crackers, as a glaze for meats, a dip for fresh fruits, or warmed up and poured over ice cream.
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Figs are in season in southeast Arkansas in July, and that's the time for eating, jelly-making, and baking with fresh figs. This summertime fruit is my favorite, and I am happiest eating it from my very own tree.
You can also freeze this fresh fruit to prepare later. First, rinse or soak them in a solution of baking soda and water, then allow them to dry by spreading them out on a towel before freezing them in a plastic zip-top bag. They will keep in the freezer for up to a year.
Try spreading the pepper jelly on top of this Boudin Cornbread Recipe With Fig Pepper Jelly Topping. It's a savory-sweet, spicy, meaty meal.
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Introducing The Fig Tree
If you haven't met her, she's a classic southern fruit bearer known for her large, bright green leaves and round fruit. Her produce is sweet when fully ripened with edible skin.
Her leaves fill the tree in early spring, adding much shade to the yard in summer. In autumn, she sheds her leaves, leaving skeleton branches for winter that extend from the bottom to the top of her trunk. She needs much room to grow to accommodate her spreading boughs as she ages.
This makes for a great climbing tree in her mature state. Because of her popularity in southern yards, I am not alone in remembering days spent playing in her sturdy limbs. I look forward to seeing my grandchildren do the same in our young fig tree, all grown up one day.
For more fig facts, go to the Fig Cake post and other time-honored traditions of fig recipes posted here on the blog, like 7 Fig Recipes: Not Just For Fig Season.
Ingredients For Fig Pepper Jelly
I must give thanks to my cousin, Liz, for this hot pepper jelly recipe idea. Our visits are always fun and include conversations about food. She can cook like her Mama and our Grandma George and is always up on the best and most popular Cajun dishes.
She's also a wealth of information on where to find those special ingredients. The natural ingredients for this recipe aren't too hard to find, but they make a stunning accompaniment to one another.
- Figs - fresh or frozen (that have been defrosted) and mashed with a potato masher.
- Spicy jalapenos - no bell peppers are used here, unlike in most pepper jelly recipes. Instead, only whole jalapeno peppers are used for medium-high heat, chopped fine in a food processor with seeds and veins included, but without stems.
- White vinegar - instead of lemon juice or apple cider vinegar, acts as an acid, working with the pectin in Sure-Jell to thicken the jam.
- Sugar - this sweetener works with the pectin and acid, or vinegar, to set the jelly.
- Honey - the taste of honey lends the pepper jelly sweet, toasty undertones, adding another layer of flavor.
- Butter - to keep jelly from foaming as it cooks.
- Sure-jell - a powdered form of lower-ester pectin made with apple peels and citrus fruit to thicken the jelly, which needs less acid and sugar than other pectins.
Instructions For Pepper Jelly
Sterilize five half-pint jars in the dishwasher or in a pot of boiling water on the stove.
Roughly chop the peppers and process them in a chopper or food processor until they are finely diced. Now, you may use more or less jalapeno to adjust the heat level. This is legal!
Add figs, peppers, vinegar, sugar, honey, and butter to a heavy saucepan. Bring to a rolling boil, stirring frequently; it will develop a rich caramel color. Then add Sur Jell.
Boil and stir for 1 minute. Turn off the heat and ladle into the hot, sterilized half pints.
NOTE: Use a canning jar funnel that stays securely in place to fill the jar easily.
Top jar openings with round seals and screw on lids and process in boiling water for 5 minutes. Remove jars from the water onto a clean towel covering the countertop and let them cool.
Top Tip
Wrap the sterilized jar with a towel and hold the towel tightly with one hand over the pot when ladling hot jelly into the jars.
Ways To Serve Fig Pepper Jelly
My favorite way to serve pepper jelly is to mound it on top of a cool, creamy block of cream cheese as a spread with my favorite cracker. This spicy fig jam would be perfect for charcuterie boards, paired with blue cheese, or served with apple slices on a cheese plate. Yum!
You can also serve these fiery figs as a dipping sauce for chicken strips, a sweet and sour sauce for a tenderloin lover's dream, a last-minute glaze for a pork chop, or as a warm sauce poured over ice cream.
The last one may seem a bit odd, but not for some!
More Fig Preserve Recipes
More Recipes With Fig
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Fig Pepper Jelly
A pepper jelly to top off a cool block of cream cheese made with figs, jalapeno peppers, and honey for a warm, sweet finish. You can eat it this way with crackers or use the jelly as a dip for chicken strips, a sweet and sour sauce, or warmed up over ice cream.
- Total Time: 0 hours
- Yield: 5 half pints 1x
Ingredients
- 2 cups fresh or frozen figs, crushed after rinsed and stems removed
- 2 whole jalapeno peppers, cut stem off and discard
- ½ cup white vinegar
- 2 cups sugar
- 1 cup honey
- 1 teaspoon butter, to keep jelly from foaming
- 1 1.75 ounces box Sure Jell
Instructions
- Sterilize five half-pint jars in the dishwasher or in a pot of boiling water on the stove.
- Rough chop peppers and process in a chopper or food processor until they are diced fine.
- Add figs, peppers, vinegar, sugar, honey, and butter to a heavy sauce pan. Bring to a boil with frequent stirring, then add Sur Jell.
- Boil and stir for 1 minute.
- Turn off heat and ladle into 5 hot, sterilized half-pint jars.
- Top jar openings with round seals and screw on lids and process in boiling water for 5 minutes.
- Remove jars from water onto a clean towel covering the countertop and let cool.
Equipment
Buy Now → Notes
- Be sure not to inhale the fumes of diced peppers; this can cause a reaction.
- Listen for the pop of the lids that ensure preserving as they cool.
- Use safe food preservation methods.
- Prep Time: 15 minutes
- Cook Time: 15 - 20 minutes
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Love is a fruit in season at all times, and within reach of every hand.
Mother Teresa
Lindsay says
I made this today. It's so good. I can't wait to gift it. Do you know how long it's good for once canned?
Louisiana Woman says
I'm so glad you like it! As long as the seal is good the preservation can last from 12 to 18 months for a high sugary preserve. Make sure the seal stays collapsed in its center. I've gifted all of mine so it's time for more canning.
Holly Rabalais says
So 2 cups of figs after they are crushed/mashed?
Louisiana Woman says
Yes, that’s 2 cups of crushed, fresh or frozen, figs after they have been rinsed and the stems removed. Thank you, Holly, I will makes sure the recipe is clear. Happy Fourth of July!
Nina Batterink says
Did you use the powdered sure jell or the liquid. I am trying to translate your recipe into the Certo which is sure jell in Canada, I love the recipe and haven't found another as good!
Louisiana Woman says
Hi, Nina! I use the original powdered sure jell. I’m glad you are enjoying the recipe and you’ve paid me the best compliment! Thank you.
Caroline Otahal says
Hello,
We just finished picking some mission figs. I love the idea of jalapeño mixed in, however, do you really need to put pectin in the recipe? I am just asking because many recipes on making fig jam omits it's?
I would like to try making your recipe today so I need to know if I buy the pectin or not?
Thanks so much,
Caroline from California
Louisiana Woman says
I haven’t tried it without the pectin. Maybe you can try a small sample without it on the side to see. I’d love to know how it comes out. If you try it without pectin please let me know. Enjoy and thank you!
CHARLENE QUINILTY says
can you use the jam/jelly pot to make this jelly
Louisiana Woman says
Charlene, I am not familiar with the jam/jelly pot. I saw one put out by Ball on the internet and I’m thinking you can study other jelly jelly recipes and adjust as needed. Now that you’ve brought this to my attention I am interested in getting one of those pots for myself. I like the set it and go feature. Thank you!
SeSee says
I made this recipe yesterday. 4X the ingredients. 20 half pints. Tastes great. But is it supposed to be soupy?
Louisiana Woman says
It’s suppose to be just a little thick and spreadable. Perhaps it needed to cook a little longer or maybe it’ll thicken in the jar. Without seeing it myself I can’t say for sure. I know that after it’s refrigerated it thickens a bit more. Maybe, try that if it’s too soupy for your taste. Hope this helps. So glad you tried my recipe! Thanks.
SeSee says
It's a great recipe! Thank you for sharing!
Louisiana Woman says
Thank you and it’s my pleasure!
Cheryl says
Can I use all sugar instead of honey?
Louisiana Woman says
I have not tried it without using honey. After reading up on honey substitutions, I read for every 1 cup of sugar, substitute 1/2 to 2/3 cup honey. I think you can substitute 2 cups of sugar or a little more for 1 cup of honey in this recipe. You can try with a smaller batch and see. Thanks for asking and I hope all turns out to your liking!
Cheryl says
In the end I drove to the store and bought honey, lol. Great jam/ jelly! I'll have to go and pick some more figs, thanks.
Louisiana Woman says
Good! It’s my pleasure to share!
tyeemommaMary says
Mine didn’t set. I had to do a redo with the certo powder method. Last year I used a different recipe that included honey and it didn’t work either! Lol. No more honey in my jams. It came out great the second time but might add a third jalapeño next batch.
Louisiana Woman says
Glad it came out right for you. I thought about adding the extra pepper too!
Christy W says
Can I use maple syrup in leave of the honey?
Louisiana Woman says
I’m not sure. I haven’t done that before. It’s up to you to give it a try. I’d like to know how it turns out if you do. Thanks!
Vicki Oberg says
Love the flavor but mine didn’t set even after lengthy boiling. None of my other fig jam recipes have extra liquid as this does with the vinegar. Can that be reduced?
Louisiana Woman says
Hi, Vicki! I’m not sure about cutting out some of the vinegar. Did you wait until it cooled to see if it thickens? I’ve not had a problem with it being too thin before. I find the vinegar helps give it that pepper jelly flavor. Wish I was more help.
Caroline says
Can I use dry figs instead of fresh figs
Louisiana Woman says
Caroline, I’m not sure. I like eating and baking with dried figs but I haven’t tried them with preserves, jams, or jellies before. Maybe try experimenting with a small batch. Let me know if you do how it turns out. ?
Carlena says
This was soooo good and super easy! I liked the fact that it is a small batch since I don't have a huge abundance of figs. I tend to graze too much out there by my plants! Thank you
Louisiana Woman says
My pleasure! Glad you enjoyed it.
Suzy Dennis says
Do you need to seed the jalapeños?
Louisiana Woman says
No need to take the seeds out, Suzy. This makes it more peppery. ?
Judy says
I made this last summer when I was lucky enough to score some fresh figs and it was delicious perfection. But I am not sure I can get figs again this summer. However I can get fresh peaches. Do you think this same recipe would work with peaches instead of figs?
Louisiana Woman says
Thank you, Judy, and yes I would give it a try! I just googled Peach Pepper Jelly and there are several recipes out there similar to mine. Please let me know how yours turns out if you decide to make a batch. Thank you also for the idea, I may try it myself!
MaryAlice Hale says
Hi, I cannot find 8 oz jars anywhere in the Lafayette LA area. I think everyone is canning figs!! My question is: can figs be frozen, then defrosted and used to make preserves? I want to make more of your amazing fig pepper jelly. I like using the smaller jars; they make great gifts. Thanks for responding! Mary Alice Hale
Louisiana Woman says
Yes, MaryAlice, the figs can be frozen and defrosted to can later. I have done that on the past and they turned out nicely. Thanks, glad you like the recipe!
Kerri S says
Thank you so much for this recipe! Our fig trees have been such a blessing this year! I’ve made two types of preserves already, and my husband said “if you get some more, you should make some fig pepper jelly.” I make pepper jelly every year with our blueberries, but I’d never heard of or seen fig pepper jelly. I was so happy to find your recipe (especially since it’s from a fellow Southerner!). I was particularly drawn to your recipe because you omitted mild peppers (like bell peppers) and left the seeds in for all that spicy goodness! I was also very intrigued by the addition of honey!
As some others stated, my jam was quite runny after only a minute of boiling. I read some of the reviews and decided to put it back on to cook for a while. This is actually the first fig jam recipe I’ve made that uses SureJell. The others you either use gelatin or cook FOREVER. Just for reference, SureJell’s fig jam recipe calls for 5c of figs to 7c of sugar; so this ratio of figs to sweetener should be plenty to set up. Just to be safe, I added 1.5c more sugar and cooked the jam for 15-20 minutes more. I still received the same yield (5 half pints). I also added about 5-6 jalapeños. We like our pepper jelly VERY spicy.
Now that my jam is cool, it’s VERY set. Next time, I’ll try it without adding the extra sugar. Regardless, this is a WONDERFUL recipe. I absolutely love the warmth the honey provides. I’m so grateful to you for helping me fill my husband’s wish!
Louisiana Woman says
Thank you! I’m so glad you like the recipe and I enjoy hearing your comments and experience with the recipe. It’s one of my favorite ways to preserve the fig that can be shared throughout the year. 😁
Gary (from New Orleans but been in NC for 35 years) says
Love this recipe....a it too sweet for me so I cut back on the sugar a bit but it's always reliable and tasty! Thanks so much...Question---can you store these w/o refirigeration? My jars are sealed, lids down, etc...
Louisiana Woman says
Hi! So glad you like the recipe. I had some fig pepper jelly on cream cheese with crackers just last night. The sealed jars have a long shelf life, but I always refrigerate the jelly after opening the jar. It keeps for a while in the refrigerator like this, too. Have a nice day!
Lauranne K Page says
I've made this three times now, and it's turned out perfect every time. Great recipe! Last time I doubled the chilis, and it was scrumptious!!
Louisiana Woman says
Thanks for letting me know how much you enjoy the recipe. It’s good to know double the pepper, double the fun!
Michelle says
Can you use figs that you canned already? They contain sugar and figs?
Louisiana Woman says
I don’t know. Maybe you can chop some jalapeños and vinegar and cook them in some fig preserves just enough to infuse the pepper flavor into the preserves. It may be worth a try with a small amount at first. 🤷🏼♀️
Debbie Perkins says
Hi! Debbie again. Lol. I just made this. Jars are getting the HWB. Honey? Really? I had 2 cups of figs left. My crew loves pepper jelly. (Made blueberry last year 👍🏻) all I could smell was honey…this was from a bee removal under my sewing room. No jalapeños. Tabasco peppers in the garden. Added some banana peppers. Just tasted it. Oh yeah. Those tabascos hit you in the back of the throat. Honey, it isn’t over powering. Yeah. Do it again. What else ya got? 😋😉
Louisiana Woman says
Oh, that sounds really good! Thanks! There are more fig recipes on the blog and I’m enjoying fig season in Arkansas now. Who knows what’s next!
Debbie Perkins says
I’m willing, just got to find some more figs! I’ll check it out.
Diane Hains says
Hi Kay. I just picked a bunch of figs at my friend’s house, and I’m ready to make fig pepper jelly! BUT, I have to watch my sugar intake, as I am borderline diabetic. What can you tell me about using liquid Stevia or even powdered Stevia? Any experience with that? I have used it in other baking recipes, but not with canning I can do the conversions, but I’m wondering how this would affect the recipe and it setting up?
Louisiana Woman says
Diane, I wish I knew ! Have you thought of trying it in a small batch? I’ve thought about using swerve sweetener, also. This May be something I need to try since my husband has sugar sensitivities, also. Let me know the outcome if you decide to give it a try. Thank you!
Melissa says
I made this and my family loves it. Can I use the same recipe and substitute blackberries or blueberries?
Louisiana Woman says
Thank you, Melissa! So glad they enjoy it. I haven't substituted anything in place of the figs in this recipe, but if your up to it you can give it a try. Just divide the recipe into a smaller portion and use blueberries or blackberries instead of figs.
Gabriele Hiller says
We enjoyed the jam, but I cut back on the sugar by one cup and it was still really sweet. Great flavor... just watch the heat of the peppers. I had a really hot batch and cut it to one large jalapeno and it was perfect.
Louisiana Woman says
Great! Thanks for the helpful hint. Glad you enjoyed it.
DeAnn Roy says
This recipe is absolutely delicious!! Thank you for sharing!
Louisiana Woman says
DeAnn, you are very welcome, it's my pleasure!