Fig Pepper Jelly

Fig Pepper Jelly

Fig Pepper Jelly in jars with lids.

Summer Figs

Fig season is coming to a close here in southeast Arkansas, but there’s still time for Fig Pepper Jelly making. This summer fruit is my favorite and I was happy to eat some from our very own fig tree this year. Just a few at a time since she’s only 2 feet high, but looking forward to next year’s bountiful crop. In fact, she’s still making new figs and it’s the end of July. Woohoo!

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Fig Pepper Jelly

If you aren’t familiar with the fig tree then let me introduce her to you. She is a classic southern fruit bearer known for her large, bright green leaves and round fruit. Her produce is sweet when fully ripened and has 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 in winter that extend from the bottom to the top of her trunk all the way up to the sky. She needs lots of 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. This is something I look forward to seeing my own grandchildren do in our young fig tree all grown up one day.

For more fig facts go to the Fig Cake post along with other fig recipes posted here on the blog.

A Fig Pepper Jelly

Fig Pepper Jelly

I must give thanks to my cousin, Liz, for this 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 Fig Pepper Jelly was something she mentioned at our last visit. Not having a recipe on hand, she suggested I use google to find one.

Fig Pepper Jelly

The recipes I found included green peppers and other fruit, but I really wanted the fig flavor to stand out. After experimenting with green bell peppers in the first batch I decided to exclude them and use only figs with jalapeno peppers. I also added some honey along with the sugar to sweeten it up. The warmth from the honey is just what was needed.

Fig Pepper Jelly

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Fig Pepper Jelly in glass jars with lids.

Fig Pepper Jelly

  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Cook Time: 15 - 20 minutes
  • Total Time: 55 minute
  • Yield: 5 half pints 1x


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.



2 cups fresh or frozen figs, crushed after rinsed and stems removed

2 whole jalapeno peppers, cut stem off and discard

1/2 cup white vinegar

2 cups sugar

1 cup honey

1 teaspoon butter, to keep jelly from foaming

1  1.75 ounce box Sure Jell


Rough chop peppers and process in chopper or food processor until they are diced fine.

Sterilize five half-pint jars in the dishwasher or in a pot of boiling water on the stove.

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 hot, sterilized 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 countertop and let cool.


Be sure not to inhale fumes of diced peppers.

Listen for the pop of the lids that ensure preserving as they cool.

Use safe home food preservation methods.

Makes 5 one-half pints.

Fig Pepper Jelly

Of course, the best way to serve pepper jelly is mounded on top of a cool, creamy block of cream cheese as a spread with your favorite cracker. Yum!

Fig Pepper Jelly on a block of cream cheese.

You can also serve the Fig Pepper Jelly as a dipping sauce for chicken strips, a sweet and sour sauce, or warmed up and poured over ice cream. The last one may seem a bit odd, but not for some!

Fig Pepper Jelly

Fig Pepper Jelly

Fig Pepper Jelly

Love is a fruit in season at all times, and within reach of every hand.  Mother Teresa

30 thoughts on “Fig Pepper Jelly”

  • 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?

    • 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.

    • 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!

  • 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!

    • 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.

  • 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

    • 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, 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!

  • I made this recipe yesterday. 4X the ingredients. 20 half pints. Tastes great. But is it supposed to be soupy?

    • 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.

    • 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!

  • 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.

    • 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!

  • 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?

    • 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, 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. 😁

  • 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

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