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.