Ingredients
Units
Scale
- 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 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
