You can use any hot pepper in this fig jam - we loved it with serrano peppers! Make it as mild or as spicy as you'd like.
Prep Time 10minutes
Cook Time 20minutes
Water Bath Canning Time 5minutes
Servings 11half pint jars
Ingredients
1/4 to 1/2lbsjalapeno or serrano peppers (you can substitute with any hot pepper)use 1/4 lb for mild heat and 1/2 lb for more heat
4lbsripe figs
3/4cupapple juice
3/4cuplemon juice
1/2tspground cinnamon
3 1/2tbsplow/no sugar powdered pectin
4cupswhite sugar
Instructions
Cooking Instructions
Cut tops off peppers and stems off figs. Pulse in a food processor or blender until chunky (if you don't have a food processor or blender, you can dice).
Add all ingredients to a heavy bottom pot EXCEPT the sugar.
Cook on medium high heat, stirring frequently.
Once jam starts to bubble, start stirring constantly. Reach a hard boil (a boil that cannot be stirred down).
Add sugar and hard boil for 1 minute, stirring constantly. Remove from heat.
Water Bath Canning Instructions
Heat up water in a pot with rack on bottom until simmering. There should be enough water that when filled jars are in your pot, they are completely submerged and are covered by 1 to 2 inches of water.
Ladle jam into clean and hot half pint jars, leaving 1/4 inch headspace. Remove any air bubbles and wipe rims clean with a damp towel. Put lids and bands on FINGER-TIGHT ONLY - Do not overscrew.
Carefully place jars into your pot. Place lid on pot and let water reach a rolling boil.
Process for 5 minutes (see chart below for varying altitude times).
Turn heat off and let stand for 5 minutes.
Carefully remove jars and place on a towel on your counter. Let sit until completely cooled.
Remove bands from lids and test to see if each one sealed. Store in a dark, cool place.
Notes
*This recipe has not been tested by the USDA. Can using your own discretion.