Louisiana Woman Blog

  • Home
  • Appetizers
  • Side Dishes
  • Main Dishes
  • Sweets-recipes
  • Contact Us
  • Classic Cajun Cooking And More
  • Modern Footer
  • About
  • DISCLAIMER
  • Privacy Policy
  • form
  • Recipe Index
menu icon
go to homepage
  • Home
  • Appetizers
  • Side Dishes
  • Main Dishes
  • Sweets-recipes
  • Contact Us
  • Classic Cajun Cooking And More
  • Modern Footer
  • About
  • DISCLAIMER
  • Privacy Policy
  • form
  • Recipe Index
search icon
Homepage link
  • Home
  • Appetizers
  • Side Dishes
  • Main Dishes
  • Sweets-recipes
  • Contact Us
  • Classic Cajun Cooking And More
  • Modern Footer
  • About
  • DISCLAIMER
  • Privacy Policy
  • form
  • Recipe Index
×
Home » Appetizers

Fig Pepper Jelly

Published: Jul 26, 2017 · Modified: Jun 10, 2025 by Louisiana Woman · This post may contain affiliate links · 53 Comments

Jump to Recipe·Print Recipe

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.

Fig Pepper Jelly in jars with lids.

I’m an Amazon Associate. The Louisiana Woman Blog contains affiliate links with Amazon, and I will earn a commission if you purchase through those links. Thank you! 

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.

Jump to:
  • Instructions For Pepper Jelly
  • Top Tip
  • Ways To Serve Fig Pepper Jelly
  • More Fig Preserve Recipes
  • More Recipes With Fig
  • Fig Pepper Jelly
  • Comments

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.

Fig Pepper Jelly

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.

A white bowl of mashed fresh figs.
A whit bow of jalapeno peppers.
  • 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.

Empty half-pint jars on a wooden board.

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!

A food processer bowl with a blade and cut up green peppers.

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.

A white bowl of mashed fresh figs.
A cup of honey poured into chopped green peppers.

Boil and stir for 1 minute. Turn off the heat and ladle into the hot, sterilized half pints.

Fig Pepper Jelly

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.

Fig Pepper Jelly

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!

Fig Pepper Jelly on a block of cream cheese.

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

  • Fig Preserves
  • Bowls of fig jam and red hots with jars of fig jam.
    Red Hot Fig Jam
  • Three jars of jam with fresh figs beside them.
    Strawberry Fig Jam With Strawberry Jello

More Recipes With Fig

  • A loaf of fruit bread and figs.
    Fresh Fig Bread
  • Hand showing Fig Tart Cookies.
    Fig Tart Cookies
  • A bundt-style fig cake with fresh figs and fig leaves.
    Fig Cake
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fig Pepper Jelly in glass jars with lids.

Fig Pepper Jelly

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3 from 1 review

Print Recipe
Pin Recipe

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

Units Scale
  • 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

  1. Sterilize five half-pint jars in the dishwasher or in a pot of boiling water on the stove.
  2. Rough chop peppers and process in a chopper or food processor until they are diced fine.
  3. Add figs, peppers, vinegar, sugar, honey, and butter to a heavy sauce pan. Bring to a boil with frequent stirring, then add Sur Jell.
  4. Boil and stir for 1 minute.
  5. Turn off heat and ladle into 5 hot, sterilized half-pint jars.
  6. Top jar openings with round seals and screw on lids and process in boiling water for 5 minutes.
  7. Remove jars from water onto a clean towel covering the countertop and let cool.

Equipment

Image of emersion blender

emersion blender

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.
  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Cook Time: 15 - 20 minutes

Did you make this recipe?

Tag @louisiana_woman on Instagram and hashtag it #louisianawomanblog

Recipe Card powered byTasty Recipes
Fig Pepper Jelly on a block of cream cheese.

You know I love hearing from you. Be sure to leave your email address so we can add you to the mailing list for my weekly emails. If you have any questions or comments, leave them in the reply box below.

Have a nice day!

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

Mother Teresa

More Appetizers

  • A white plate with a congealed shrimp dip in the shape of a crawfish surrounded with fresh parsley and crackers next to a copper colored crawfish mold.
    Shrimp Mold Recipe, A New Orleans Style Molded Dip
  • A dish of Cajun Shrimp Deviled Eggs garnished with cooked shrimp tails on top.
    Cajun Shrimp Deviled Eggs Recipe
  • Crispy Louisiana Boudin Egg Rolls
  • Collage of Cajun dishes for Thanksgiving.
    20 Cajun Thanksgiving Recipes For Your Holiday Menu

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Lindsay says

    August 20, 2017 at 3:11 pm

    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?

    Reply
    • Louisiana Woman says

      August 20, 2017 at 4:12 pm

      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.

      Reply
  2. Holly Rabalais says

    July 04, 2018 at 10:04 am

    So 2 cups of figs after they are crushed/mashed?

    Reply
    • Louisiana Woman says

      July 04, 2018 at 2:28 pm

      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!

      Reply
  3. Nina Batterink says

    August 21, 2018 at 12:50 am

    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!

    Reply
    • Louisiana Woman says

      August 21, 2018 at 6:58 am

      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.

      Reply
  4. Caroline Otahal says

    October 09, 2018 at 11:42 am

    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

    Reply
    • Louisiana Woman says

      October 09, 2018 at 11:46 am

      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!

      Reply
  5. CHARLENE QUINILTY says

    February 13, 2019 at 7:45 am

    can you use the jam/jelly pot to make this jelly

    Reply
    • Louisiana Woman says

      February 13, 2019 at 9:16 am

      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!

      Reply
  6. SeSee says

    August 03, 2019 at 9:13 am

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

    Reply
    • Louisiana Woman says

      August 03, 2019 at 9:21 am

      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.

      Reply
      • SeSee says

        August 03, 2019 at 9:32 am

        It's a great recipe! Thank you for sharing!

      • Louisiana Woman says

        August 03, 2019 at 9:33 am

        Thank you and it’s my pleasure!

  7. Cheryl says

    August 11, 2019 at 9:26 am

    Can I use all sugar instead of honey?

    Reply
    • Louisiana Woman says

      August 11, 2019 at 1:06 pm

      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!

      Reply
      • Cheryl says

        August 13, 2019 at 8:39 am

        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

        August 13, 2019 at 8:56 am

        Good! It’s my pleasure to share!

  8. tyeemommaMary says

    August 14, 2019 at 10:16 pm

    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.

    Reply
    • Louisiana Woman says

      August 14, 2019 at 10:19 pm

      Glad it came out right for you. I thought about adding the extra pepper too!

      Reply
  9. Christy W says

    December 05, 2019 at 6:58 pm

    Can I use maple syrup in leave of the honey?

    Reply
    • Louisiana Woman says

      December 05, 2019 at 7:03 pm

      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!

      Reply
  10. Vicki Oberg says

    August 30, 2020 at 1:16 pm

    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?

    Reply
    • Louisiana Woman says

      August 30, 2020 at 1:25 pm

      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.

      Reply
      • Caroline says

        September 13, 2020 at 8:35 pm

        Can I use dry figs instead of fresh figs

      • Louisiana Woman says

        September 13, 2020 at 9:04 pm

        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. ?

  11. Carlena says

    September 25, 2020 at 8:59 pm

    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

    Reply
    • Louisiana Woman says

      September 25, 2020 at 9:08 pm

      My pleasure! Glad you enjoyed it.

      Reply
  12. Suzy Dennis says

    November 07, 2020 at 12:22 pm

    Do you need to seed the jalapeños?

    Reply
    • Louisiana Woman says

      November 07, 2020 at 8:52 pm

      No need to take the seeds out, Suzy. This makes it more peppery. ?

      Reply
  13. Judy says

    July 15, 2021 at 10:13 pm

    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?

    Reply
    • Louisiana Woman says

      July 16, 2021 at 5:51 am

      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!

      Reply
  14. MaryAlice Hale says

    July 16, 2021 at 2:58 pm

    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

    Reply
    • Louisiana Woman says

      July 16, 2021 at 4:48 pm

      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!

      Reply
  15. Kerri S says

    July 30, 2021 at 6:45 pm

    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!

    Reply
    • Louisiana Woman says

      July 30, 2021 at 8:32 pm

      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. 😁

      Reply
  16. Gary (from New Orleans but been in NC for 35 years) says

    August 16, 2021 at 10:14 am

    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...

    Reply
    • Louisiana Woman says

      August 16, 2021 at 10:28 am

      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!

      Reply
  17. Lauranne K Page says

    September 04, 2021 at 11:23 am

    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!!

    Reply
    • Louisiana Woman says

      September 04, 2021 at 11:56 am

      Thanks for letting me know how much you enjoy the recipe. It’s good to know double the pepper, double the fun!

      Reply
  18. Michelle says

    June 08, 2022 at 3:32 pm

    Can you use figs that you canned already? They contain sugar and figs?

    Reply
    • Louisiana Woman says

      June 09, 2022 at 7:08 pm

      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. 🤷🏼‍♀️

      Reply
  19. Debbie Perkins says

    July 24, 2022 at 11:19 am

    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? 😋😉

    Reply
    • Louisiana Woman says

      July 24, 2022 at 11:22 am

      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!

      Reply
      • Debbie Perkins says

        July 24, 2022 at 11:32 am

        I’m willing, just got to find some more figs! I’ll check it out.

  20. Diane Hains says

    August 03, 2022 at 7:54 pm

    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?

    Reply
    • Louisiana Woman says

      August 03, 2022 at 8:40 pm

      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!

      Reply
  21. Melissa says

    May 31, 2024 at 8:51 am

    I made this and my family loves it. Can I use the same recipe and substitute blackberries or blueberries?

    Reply
    • Louisiana Woman says

      June 01, 2024 at 10:30 pm

      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.

      Reply
  22. Gabriele Hiller says

    June 20, 2024 at 7:42 am

    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.

    Reply
    • Louisiana Woman says

      June 23, 2024 at 3:55 pm

      Great! Thanks for the helpful hint. Glad you enjoyed it.

      Reply
  23. DeAnn Roy says

    July 19, 2024 at 1:14 pm

    This recipe is absolutely delicious!! Thank you for sharing!

    Reply
    • Louisiana Woman says

      July 21, 2024 at 9:00 pm

      DeAnn, you are very welcome, it's my pleasure!

      Reply

At Louisiana Woman Blog, I share recipes and stories about life in South Louisiana. The food here is authentic and easy to prepare. I hope you enjoy a taste of my rich Cajun heritage with recipes that preserve the precious culture of South Louisiana.

More about me →

Popular

  • A square piece of cornbread on a bowl full of black eye peas and a slice of jalapeno pepper on top of the bread..
    Boudin Cornbread Recipe With Fig Pepper Jelly Topping
  • Collage of 40 photos of Louisiana recipes.
    40 Best Louisiana Recipes From Louisiana Woman Blog
  • A bowl of mashed potatoes with a pat of butter in the center sprinkled with chopped parsley.
    Best Homemade Mashed Potatoes, Prize-Winning Recipe
  • A pot of chicken thighs cooked in a rusty roux gravy for chicken sauce piquant.
    Chicken Sauce Piquant Recipe, A Smothered Cajun Stew

Here are more of the homepage's trending recipes.

  • A Crawfish Fettuccine served in a glass casserole dish.
    Crawfish Fettuccine
  • A bowl of dip with saltines sitting on a platter of crawfish.
    How To Boil Crawfish: With Helpful Tips
  • A plate of hush puppies and dip.
    Best-Ever Hush Puppies
  • A pot of boiled shrimp.
    Easy Boiled Shrimp Recipe

Footer

↑ back to top

About

  • About Me
  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates.

Contact

  • Contact

As an Amazon Associate, I earn from qualifying purchases.

Copyright © Louisiana Woman Blog 2024

Fig Pepper Jelly on a block of cream cheese.
Three canning pint jars of homemade fig pepper jelly.